CHICKEN SOUFFLÉ

CHICKEN SOUFFLÉ

Ingredients:

2 C. chicken breast strips, cooked and cubed
1 1/2 C. long-grain white rice, cooked
3 whole hard-boiled eggs, chopped
1/2 C. onions, chopped
1/4 tsp. salt
10 3/4 oz. low-fat cream of mushroom soup
3/4 C. fat-free mayonnaise
1 C. Rice Krispies cereal

Preheat oven to 375 degrees. Spray a 2-quart casserole dish with non-stick cooking spray and set aside.

Combine chicken, rice, eggs, onions, and salt in a medium mixing bowl. Mix well.

Fold in mushroom soup and mayonnaise. Mix well. Spoon and spread mixture evenly into prepared dish. Sprinkle Rice Krispies over top. Bake for 45 minutes.

B-man :wink: