Delightful Chicken Souffle
Elevate your dinner table with this *Delightful Chicken Soufflé*, a light and airy masterpiece brimming with comforting flavors and an elegant presentation. Made with tender shredded chicken, creamy cheddar cheese, and a touch of nutmeg, this savory soufflé achieves the perfect balance of richness and fluffiness. The velvety roux base is enriched with egg yolks and delicately folded with whipped egg whites, creating a cloud-like texture that rises beautifully in the oven. A sprinkle of Parmesan coats the dish for a golden, aromatic crust, making every bite irresistibly satisfying. Perfect for an impressive brunch or a refined dinner, this baked delight is easy to prepare and ready in under an hour. Treat your guests to this show-stopping dish that’s as delicious as it is visually stunning.
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Recipe Information
Ingredients
- 2 cups (shredded) Cooked chicken breast
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 cup Sharp cheddar cheese, grated
- 4 large Egg yolks
- 4 large Egg whites
- 0.25 teaspoon Cream of tartar
- 1 as needed Nonstick cooking spray
- 2 tablespoons Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C). Spray a 2-quart soufflé dish with nonstick cooking spray and dust with Parmesan cheese to lightly coat the sides and bottom.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute to form a roux, stirring constantly.
Gradually whisk in the milk until smooth. Cook the mixture, stirring constantly, until it thickens, about 2-3 minutes.
Remove the saucepan from heat and stir in salt, black pepper, and nutmeg. Mix in the cheddar cheese until melted and smooth.
Once the cheese mixture has cooled slightly (2-3 minutes), whisk in the egg yolks one at a time until well combined. Fold in the shredded chicken and set the mixture aside.
In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
Gently fold one-third of the beaten egg whites into the chicken mixture to lighten it. Then carefully fold in the remaining egg whites, making sure not to deflate them.
Pour the mixture into the prepared soufflé dish. Smooth the top with a spatula and run your thumb along the inside edge of the dish to create a slight indentation (this helps the soufflé rise evenly).
Bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed and golden brown on top. Serve immediately for the best presentation and texture.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1286 mg | 429% | |
| Sodium | 4131 mg | 180% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 19.5 g | ||
| Protein | 182.9 g | 366% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1520 mg | 117% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
