Chicken Soufflé Recipes
CHICKEN AND CHEDDAR SOUFFLE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Special equipment: a 2-quart (8-cups) souffle dish
- Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.
- In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).
- In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.
DELIGHTFUL CHICKEN SOUFFLE
This is a fablous dish for a luncheon. Having tried this before, I can say it is really easy to make,and you may make it the day before if you desire. Serve with an English pea salad, or with a slice of cantalope, or honey dew melon.
Provided by weekend cooker
Categories Chicken Breast
Time 1h25m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 9x13 inch baking dish, and line the bottom with 8 slices of bread, buttered on 1 side, buttered side up.
- Cover with sliced chicken.
- Spread chicken slices with mayonnaise and sprinkle with 1/2 cup cheese.
- Top with 8 remaining slices of bread.
- Beat together eggs, milk, salt, and pepper and pour over entirecasserole.
- Refrigerate all day or overnight.
- When ready to bake, spread mushroom soup with back of large spoon over top of casserole.
- Bake uncovered at 350 degrees for 45 minutes.
- Uncover, and sprinkle with remaining 1/2 cup of cheddar cheese and return to oven and bake for 15 minutes.
Nutrition Facts : Calories 591.9, Fat 26.1, SaturatedFat 9.5, Cholesterol 269.5, Sodium 1177.3, Carbohydrate 46.1, Fiber 1.6, Sugar 5.2, Protein 41.4
CHICKEN SOUFFLE
A very tasty dish to prepare a day ahead and have ready for company. Similar to the breakfast egg bakes, but with a twist. (prep time does not include overnight refrigeration).
Provided by LiisaN
Categories Chicken
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place 2/3 bread crumbs in buttered 10x14 pan.
- Mix chicken, mushrooms, celery, onion,lemon juice, and miracle whip.
- Spread over bread crumbs.
- Spread remaining 1/3 bread crumbs on top.
- Sprinkle with cheese.
- Mix eggs, broth, celery, cream of celery soup, salt, pepper together and pour over fillings.
- Refrigerate overnight.
- Spread the cream of mushroom soup over.
- Set dish out until it reaches room temperature.
- Bake at 350 degrees for 1 hour.
- Add buttered crumbs to top and bake another 15 minutes.
Nutrition Facts : Calories 483.7, Fat 22.8, SaturatedFat 8.4, Cholesterol 236.4, Sodium 1858.2, Carbohydrate 29, Fiber 1.8, Sugar 4.7, Protein 39
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