Chicken and Cheddar Souffle

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I should of read the reviews first before making this recipie. I would rate it " fair"

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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.

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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!

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This was very good and easy! I would definitely use a "large" saucepan though. I didn't have white bread, so used a couple small handfuls of panko breadcrumbs, worked well.

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Delicious recipe. I never thought I could make a souffle this good. Cooked in less time than recipe calls for. 35 to 40 minutes.In the show Giada said to cook for 30 minutes but the recipe says 55 to 60 minutes. I will be making this again and again.

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

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Tried souffle for the first time. Turned out good for a novice like me. However, 6 eggs was a bit too much and tasted like an omelette more than a souffle. Can I cut down on the number of eggs next time? Definitely going to make it again (and again

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I had part of a chicken left over from making chicken soup. I used white and dark meat, and just shredded it. Did not have spinach. I read some previous reviews and used 1 cup sharp cheddar, 1/2 cup Pecorino Romano and 1/2 cup Parmesan cheese. Also added some chopped bacon. Baked on convection at 275 for 50 minutes. Turned out great.