Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Cheese, Parmesan; divided 1/4 ts Pepper
3 oz Mushrooms, sliced; drained 1/2 c Cheese, Swiss; shredded
1/4 c Butter (or marg.); melted 5 Egg yolks; beaten
1/4 c Flour, all-purpose 1 c Spaghetti; cooked
1 c Half-and-half 1 c Chicken; cooked, chopped
1 c Broth, chicken 5 Egg whites; beaten stiff
1/2 ts Salt

Butter a 2-quart souffle dish, and dush it with 2 tablespoons Parmesan
cheese.

Saute mushrooms in melted butter; add flour and cook until bubbly,
stirring frequently. Remove from heat. Gradually stir in
half-and-half and chicken broth to make a smooth mixture; add salt
and pepper. Cook over medium heat, stirring constantly, until sauce
has thickened; remove from heat.

Add Swiss cheese and 4 tablespoons Parmesan cheese, sitrring until
cheese melts. Cool 10 minutes. Slowly add egg yolks, stirring
briskly. Add spaghetti and chicken. Fold in beaten egg whites. Pour
into souffle dish. Bake at 250 degrees for 50 to 60 minutes.

SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-30-94

Browse by categories