Turkey Divan Souffle
|Canned cream of chicken soup||10 Ounce (1 Can)|
|Shredded swiss cheese||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Green onion||1 Small, chopped|
|Parsley||1 Teaspoon, minced|
|Dry mustard||1⁄4 Teaspoon|
|Eggs||6 , separated|
|Frozen chopped broccoli||10 Ounce, thawed (1 Package)|
|Diced cooked turkey/Chicken||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Pour soup into top of double boiler and add the Swiss cheese and 1/4 cup Parmesan, onion, parsley, salt, mustard, nutmeg, and pepper.
Place over simmering water and stir until cheeses melt and ingredients are blended.
Remove from heat and, using a wooden spoon, beat in the egg yolks, one at a time.
Stir in the broccoli and turkey or chicken.
Beat egg whites until stiff but not dry; fold into the creamed mixture.
Pour into a well buttered, 2-quart souffle dish and sprinkle with the 2 tablespoons Parmesan cheese.
Bake in a moderately hot oven (375°) about 30 minutes or just until set.