Layer the vegetables and chicken in 2-quart casserole' prepare cornmeal mixture.

Stir egg yolks, baking powder and seasoning into the lukewarm cornmeal mixture.

Fold the egg wtithes (beaten just until stiff but not dry) into the cornmeal mixture.

Pour evenly on the green pepper, carefully spreading to edges of the casserole.

1 small head cauliflower, broken into 1/2-inch flowerets

1 can (5 ounces) boned chikcen, broken into chunks

1 medium green pepper, chopped (about 1/2 cup)

1/4 teaspoon salt

1 1/2 cup milk 

1/2 cup cornmeal

1/2 cup shredded Cheddar cheese (about 2 ounces)

2 egg separated

2 teaspoons baking powder

1 teaspoon salt

 1/2 teaspoon red pepper sauce

1 can (10 3/4 ounces) condensed tomato soup

Heat oven to 375°. Layer cauliflower, chicken and green pepper in greased 2-quart casserole. Sprinkle with 1/4 teaspoon salt.

Heta milk to boilling;stir gradually into cornmeal in medium bowl. Add cheese and stir until mixture is lukewarm. Stir in egg yolks, baking powder, 1 teaspoon salt and the pepper sauce.

Beat egg whites in small mixer bowl just until stiff but not dry; fold into cornmeal mixture. Pour egg white mixture evently on green pepper; spread to edges of casserole.

Bake unkovered until brown, about 40 minutes. Heat soup over low heat, stirring occasionally, until hot. Serve soup as a sauce with souffle.


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