Chicken and Cheddar Souffle

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We thought this was a very good recipe. I am gluten intolerant so, I did substitute the flour with cornstarch and used gluten free bread. I did not have a souffle dish so used a pan and it stuck badly. My next investment will be a souffle dish. We actually had this for dinner. Thanks Giada!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My first ever souffle, and it came out great! I decided to try this because the ingredients matched foods I wanted to use up. Though I made substitutions, I think this just shows that this recipe is flexible. I only had 5 eggs, 1% milk, whole wheat flour, italian bread, and a bag of shredded 5 Italian cheeses, but with a last change of garlic seasoning in place of the nutmeg, it was a wonderful combination of flavors. Oh, and no souffle dish - I used a 2 qt pyrex storage dish and baked for 50 minutes. I had always feared the souffle, but I impressed myself with this one. This is going in the recipe book!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe last night and I loved it so much I'm having it again for breakfast! My husband and I are looking for healthy options for dinners, so a slice of this souffle and a mixed greens salad was perfect! I used skim milk instead of whole and 2% mild cheddar. You really could not tell the difference. I think I might have beaten my egg whites a little too long because there was too much mixture to fit into my casserole dish. Only cooked for about 45-50 minutes. Overall, a really delicious dish! I will definitely be making it again.