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- 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.
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