Chicken & mushroom Soufflé!

Serves: 10 to 12 portions

Preparation & cooking time: 35 min

Thank you to my Mother in Law for sharing her recipe with me!

Ingredients:

• 1 loaf of bread of 850 grams

• 200 g of red peppers in brine drained

• 200 ml of sour cream

• 1 egg

• 1 teaspoon of olive oil

• ¼ cup of onion finely chopped

• 125 g of mushrooms sliced

• 150 g of corn kernels drained

• 250 g of shredded chicken

• 250 g of shredded cheddar cheese

• Salt and pepper to season

• Glass ovenproof container of 33 x 24 cm greased with butter

Procedure:

1. Preheat the oven at 170C

2. In a saucepan at low heat add the olive oil and the onion, cook for 3 to 5 minutes until translucent

3. Add the mushrooms and the corn kernels and cook for 5 min., set aside

4. Remove the borders of all bread slices, exclude the top and bottom bread slice

5. Blend the red peppers with the sour cream, egg, salt and pepper until smooth

6. Grease the ovenproof dish with butter and cover the bottom with a layer of bread

7. Pour one third of the creamy sauce spreading it evenly over the bread layer

8. Spread the chicken, mushrooms and corn kernels and top with half of the cheese

9. Pour one third of the creamy sauce

10. Add a layer of bread

11. Pour the remaining creamy sauce and top with the rest of the cheese

12. Bake for 15 min until golden

13. Serve warm

Variations:

• For a Vegetarian Soufflé, the chicken can be substituted for an additional 100 g of mushrooms & 50 g of corn kernels

• The picture shows a half chicken / half vegetarian soufflé (sliced mushrooms were layered on top of the vegetarian soufflé side)