Recipe: Rice Souffle (with chicken, tuna, or shrimp)

RICE SOUFFLE

2 eggs, separated
1 cup chopped cooked chicken or turkey, flaked tuna, or small shrimp
1 cup cold cooked rice
1/2 cup milk
3 oz. Cheddar cheese, grated
2 tbsp. butter, melted
Pinch of salt

Preheat oven to 300F. Grease a 1 1/2 quart casserole dish.

Beat egg whites until stiff.

In another bowl combine chicken, rice and egg yolks.

Blend in milk, grated cheese, butter, and salt.

Gently fold in beaten egg whites.

Bake in prepared baking dish for 1/2 to 3/4 hour. Top should be slightly brown.

Cut into squares and serve.