Chicken Souffle

2 lb chicken, preferably thighs or breasts
1 very lg onion or 2 med onions
1 can tomato puree
2 tbsp lemon juice
1 tsp salt
3/4 tsp pepper
1 tsp turmeric
4 eggs
3-4 cups reserved chicken broth

Boil chicken, reserving broth. Remove skin, fat and bones. Chop chicken. Cut onion into thin slices and saute in oil in frying pan until very brown. In large bowl combine chicken, tomato puree, lemon juice, salt, pepper, turmeric, onions and eggs. Mix well. Add enough of the reserved chicken broth (approximately 3 1/2 cups) to make the chicken mixture the consistency of thin gravy. Pour into a large casserole dish and bake at 350* for 1 1/2 - 2 hours or until set and lightly browned on top.
Note: This dish will not rise like a traditional souffle.