Chicken and Cheddar Souffle

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: Todd's Midwestern Favorites

Picture of Chicken and Cheddar Souffle Recipe Photo: Chicken and Cheddar Souffle Recipe
Rated 4 stars out of 5
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  • Read 57 Reviews
Total Time:
1 hr 10 min
Prep
10 min
Cook
1 hr 0 min
Yield:
4 to 6 servings
Level:
Easy
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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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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 57 reviews

  • on January 30, 2012

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    picky son loved this! cooked in 50 min, maybe a little less...might add bacon next time, bigger chunks chix, sharp over mild cheddar/low fat milk...

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  • on January 03, 2012

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    My husband, 8 yr old son & I liked this very much. I used pork/chicken italian sausage and otherwise followed the recipe. Used a 2.5 Qt Corningware dish. Puffed up beautifully. I would recommend it for sure, it's a great recipe to get creative with. I thought the times listed for steps were way off. Prep time is definitely NOT 10 minutes, more like 1/2 hour. It only took 3-4 minutes to thicken the sauce, not 8-10. If I was a beginner cook, I'd be second guessing myself. I also cooked it 40 minutes and let it sit for about 7 minutes with oven off- had to wait for family to walk in the door.

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  • on December 18, 2011

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    This was incredible. Just made it this morning and had my first helping. This will become another Giada staple in our house. YUM!!!!

    people found this review Helpful.
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