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CHICKEN SOUFFLE 1/4 c. butter, melted 1 Tbsp. chopped onion 1/4 c. flour 1 c. milk 3/4 tsp. salt 1 c. finely chopped cooked chicken dash of pepper 4 egg yolks 4 egg whites Cook the onion in the melted butter. Stir in flour. Gradually add milk and stir until thickened. Stir in the cooked chicken, salt and pepper. Beat egg yolks until thick and lemon colored. Stir into chicken mixture. Beat egg whites until they form soft peaks. Carefully fold into chicken. Pour into buttered 1 1/2 quart dish. Set in a pan of hot water. Bake at 350 degrees for 45 to 50 minutes until nicely browned. Serve plain or with mushroom sauce. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!