Chicken-Tomato Souffle - cooking recipe

Ingredients

3 Tbsp. oleo
5 Tbsp. flour
1 c. chicken stock
1 c. drained, canned tomatoes
4 eggs
1 c. diced chicken

Preparation

Melt oleo in heavy pan.
Add flour and stir.
Add chicken stock and cook gently.
Add tomatoes; beat egg yolks until thick and stir in.
Add diced chicken; then fold in stiffly beaten egg whites.
Bake in casserole about 40 minutes at 350\u00b0, or until knife comes out reasonably clean.
Serves 4 to 5.