Share
- Ingredients
- Recipe
- Shredded Chicken500 g
- Chopped parsley1 tablespoon
- Sour cream1 can(s)
- grated cheese200 g
- Eggs4 unit(s)
- Olive oil to taste
- Chopped Onion1 unit(s)
- Salt to taste
- Milk1 cup
- In a pan greased with olive oil, add the shredded chicken.
- In a container add the eggs a cup of milk salt August chopped onions beat well
- Then in the egg mixture add the cream of milk, chopped parsley and the grated cheese, beat for two minutes.
- Add this mixture to the Pyrex dish along with the shredded chicken and bake at 180°C for 30 minutes or until cooked and your chicken soufflé is ready to be enjoyed.
Did you like this recipe?
You may also like
steak parmigiana
chicken souffle
By
quick pancake
By
simple pancake
By