Serves: 4
Total Calories: 158
Beat egg yolks add chicken soup. Beat egg whites until stiff fold in. Pour into a 1-1/2 quart buttered casserole dish. Bake at 300°F for 1 hour. Heat cream of asparagus soup for sauce.
This Easy Chicken Soufflé recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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