1 tablespoon of fine dry bread crumbs 1/4 cup of margarine 2 tablespoons of finely chopped onion 1/2 teaspoon of curry powder 1/3 cup of flour one 10 1/2 ounce can of chicken broth, undiluted 1/4 teaspoon of salt a dash of freshly ground black pepper 1/4 cup of finely chopped green pepper or 2 tablespoons of snipped chives 1 1/2 cups of chopped cooked chicken or two 5 ounce cans of boned chicken, drained and chopped 1 cup of frozen cholesterol free egg substitute, thawed 3 egg whites, room temperature
Preheat oven to 375ºF. Oil a 2 quart Soufflé dish and sprinkle with bread crumbs. Heat margarine in 1 quart saucepan until melted. Add onion and curry powder. Sauté stirring frequently, 5 minutes. Remove from heat, stir in flour smoothly. Gradually add broth. Heat to boiling, stirring constantly with wire whisk. Stir in salt, pepper, green pepper and chicken, cool 5 minutes. Blend in egg substitute. Beat whites until stiff, but not dry. Fold lightly into mixture. Pour into soufflé dish. Bake 50 to 55 minutes, until well puffed and golden brown. Makes 6 servings
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and sprinkle with bread crumbs. Heat margarine in 1 quart saucepan until melted. Add onion and curry powder. Sauté stirring frequently, 5 minutes. Remove from heat, stir in flour smoothly. Gradually add broth. Heat to boiling, stirring constantly with wire whisk. Stir in salt, pepper, green pepper and chicken, cool 5 minutes. Blend in egg substitute. Beat whites until stiff, but not dry. Fold lightly into mixture. Pour into soufflé dish. Bake 50 to 55 minutes, until well puffed and golden brown. Makes 6 servings
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