Cheese Souffle

Ingredients:

Chicken in a Bisket Crackers, crushed (about 1/3 cup)

1/2 cup milk

1/4 lb. (4 oz.) cheese, either shredded or cut into 1/2-inch cubes

4 oz. PHILADELPHIA Cream Cheese, cubed

4 large eggs, separated

3 tablespoons chopped fresh chives.

2 pinches Cream of Tartar

Directions:

1. Heat oven to 375oF.

2. Spread cracker crumbs onto bottom and partially up sides of standard souffle dish or 7-cup glass casserole dish.

3. Microwave milk, cheese and cream cheese in large microwaveable bowl on HIGH 1-1/2 minutes or until cheese are completely melted and mixture is well blended. Reheat in 30 second intervals until smooth. Whisk egg yolks and chives until blended. Stir into cheese mixture.

3. Beat egg whites in small bowl with mixer on high speed until stiff peaks start to form. Add two pinches of Cream of Tartar. Continue beating on high speed until stiff and glossy.

4. Gently fold egg whites into cheese mixture using large handheld whisk. Fold until just incorporated. DO NOT use a mixer for this step.

5. Pour mixture into prepared dish.

6. Bake 20 to 25 minutes or until top is puffed and golden brown.