Photo: Chicken and Cheddar Souffle Recipe
Ingredients
- Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk, at room temperature
- 1/2 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 1 1/2 cups shredded mild Cheddar
- 1/2 cup grated Parmesan
- 2 packed cups baby spinach leaves
- 1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
- 6 egg yolks, at room temperature, lightly beaten
- 2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
- 6 egg whites, at room temperature
Directions
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.
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By redsled11_13037180
Markleeville, CA
on May 16, 2013
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I should of read the reviews first before making this recipie. I would rate it " fair"
By wagrub492
burgaw, NC
on January 19, 2013
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This is a keeper. I used leftover roasted rosemary dijon chicken and sharp cheddar cheese. I also halved the recipe and it worked just fine. Cut the cooking time to 40 mins - turned out fine, great consistency.
By tschodak
on November 07, 2012
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This was my first attempt at a souffle, and my local store didn't have a 2-quart souffle dish, so I used two 1-quart dishes. I failed to read the reviews first, so I followed the cooking time on the recipe and it was WAY too long...especially for two smaller dishes. I did have some really good homemade bread that I used, but I think I'll try the Panko next time. I think my bread absorbed too much and the other ingredients seemed dry (although this also could be because of the long cook time. I've ordered a 2-quart dish on-line and will be trying this again. It has great potential!
Read all 63 reviews