Food Network
Home> Recipes> Comfort food>
Chicken and Cheddar Souffle Recipe

Chicken and Cheddar Souffle

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (63)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 63

Showing 31-40 of 63

Sort by:

Newest

  • on May 14, 2010

    Flag

    Great with a green salad on the side. A complete meal.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 14, 2010

    Flag

    Made it last night for dinner. My souffle pan is not quite 2 quarts, so I had to adjust the ingredients and baking time, but other than that it turned out beautifully. My husband dislikes spinach and he had 2 servings! Had this with a salad and it was perfect.
    Thanks Giada.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 06, 2010

    Flag

    Lots of comments about cooking time - if you don't use the right dish, you will have to adjust! I found it to be completely accurate with a real souffle dish. I did add some shallots and some extra cheese and thought it was yummy and pretty easy! Can't imagine throwing it away!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 08, 2010

    Flag

    Would not make this again. It had no flavor....my husband eats anything and we threw half of this away. It needed onions or garlic or a stronger flavored cheese!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 07, 2010

    Flag

    This dish was so delicious...rich and filling, and yet, very light. I followed the input of other reviewers by sauteing some shallot and garlic before adding the flour. I also used a bit more milk to the sauce so it woulnd't be too thick after the addition of the aromatics.Sharp cheddar rather than Giada's mild made it super flavorable. Before adding the whites, I let it set up on the counter for awhile so the bread cubes could absorb the sauce. Some others have reported problems with baking and I think the timing depends on the diameter and depth of the baking dish. I used a standard clear pyrex oval and baked it 40 minutes in a regular 400 degree oven. (Don't peek or the souflle will fall. I can see where Gida's instructions of one hour could be way too long. You'd risk having a dry dish instead of one that is puffed and fluffy and perfectly moist. We had this with a crisp salad, crusty rolls, and an apple crostata. Oh, I almost forgot...here's the crazy thing...someone ate the left over chicken I had planned to use so I used two cans of Costco chiicken instead. Just superb!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 05, 2010

    Flag

    This recipe is one I'll do again. Very easy to make. I love to cook and trying new recipes. This one was good. Need to find something to go with it, since the rice dish Giada made , know one liked.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 03, 2010

    Flag

    I am so excited about this dish!!! I made it just last night and it turned out amazing! I did not use chicken, instead I made it with asparagus (in season and gruyere...my husband loved loved loved it!!!! I served it with a romaine lettuce salad and it made a great meal. We can't wait to have this again and experiment with other ingredients such as mushrooms and different kinds of cheese. I did add more cheese than the recipe called for and I am glad I did. Thanks, Giada!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 02, 2010

    Flag

    Went together very easy, even the egg whites which I haven't whipped very many times! Watching Giada prepare it first helped.
    Will make an excellent dinner for guests, very impressive!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 01, 2010

    Flag

    So good!. I added:1 C. of smoked cheddar and 1 C. of mild cheddar and 4 pieces of bacon.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 01, 2010

    Flag

    I have never had any luck with egg whites, but this recipe was very easy. The souffle itself has a very light flavor. I followed the directions to the letter, right down to exactly how long to keep it in the oven. The best tool you can have is an oven thermometer. Most people don't realize how "off" their ovens are. It was very moist also. I agree with other people in that it could've used a sauteed onion and maybe some garlic. I definitely enjoyed it and would make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.