Ingredients Jump to Instructions ↓

  1. 1 c. (4 oz.) broken, uncooked vermicelli

  2. 1/4 c. grated Parmesan cheese

  3. 1/4 c. butter

  4. 1/4 c. flour

  5. 2 c. milk

  6. 2 c. shredded Cheddar cheese

  7. 1 tsp. dry mustard

  8. 1/4 tsp. pepper

  9. 6 lg. eggs, separated

  10. 6 oz. cooked chicken, diced

  11. 1 c. frozen peas, thawed

  12. 1 tsp. salt

Instructions Jump to Ingredients ↑

  1. Cook pasta as package label directs; set aside. Preheat oven to 375 degrees. Grease 10 cup souffle dish. Sprinkle dish with Parmesan cheese. In large saucepan, over low heat, melt butter. Whisk in flour until blended; cook 1 minute or until bubbly. Remove from heat; blend in milk. Bring to a boil, stirring until thickened; boil 1 minute. Stir in Cheddar cheese, mustard, and pepper until cheese melts. Remove from heat; whisk in egg yolks, one at a time. Stir in pasta, chicken, and peas; transfer to a large bowl. In large bowl of electric mixer, at medium speed, beat egg whites with salt until foamy. Beat at high speed until stiff peaks form when beaters are raised. With rubber spatula, fold egg whites into pasta mixture until no white streaks remain; pour into prepared dish. Bake 20 minutes; reduce heat to 350 degrees and bake 40 minutes. Yield: 6-8 servings.


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