Chicken Souffle

Ingredients

• Chicken100 g
• Evaporated Whole Milk1/8 cup (30 ml)
• Milk1/4 cup (60 ml)
• Cornstarch1/2 tablespoon (5 g)
• Egg1 count (55 g)
• Baking Powder1 pinch (1 g)
• Carrot1/4 medium (15 g)
• Oil1 teaspoon (3 ml)
• Mozzarella Cheese1 slice (25 g)

Instructions

1. 1

   Step 1

   Place the chicken in boiling water and boil for 15 minutes.

2. 2

   Step 2

   Grate the carrot and shred the chicken.

3. 3

   Step 3

   Mix the carrot, chicken and evaporated whole milk.

4. 4

   Step 4

   In a small pot, place the milk, season with salt and pepper and bring to low heat. Mix the cornstarch with 1 or 2 tablespoons of water.

5. 5

   Step 5

   Add the diluted cornstarch to the pot and let it boil for a few minutes. Stir constantly until thickened.

6. 6

   Step 6

   Remove from the heat, add the chicken mixture. Add the previously beaten egg and baking powder.

7. 7

   Step 7

   Pour the preparation in a large oiled baking pan.

8. 8

   Step 8

   Bake in a preheated oven at 356 °F (180 °C) for 30 minutes or until a toothpick inserted comes out clean.

9. 9

   Step 9

   Remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Souffle can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.