CHICKEN AND CHEDDAR SOUFFLE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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.
EASY CHEESE SOUFFLES
Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 32m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
- Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
- Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
- Fill ramekins up to the lip with the batter.
- Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.4 g, Cholesterol 267.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 13.7 g, SaturatedFat 19 g, Sodium 721.1 mg, Sugar 19.5 g
DELIGHTFUL CHICKEN SOUFFLE
This is a fablous dish for a luncheon. Having tried this before, I can say it is really easy to make,and you may make it the day before if you desire. Serve with an English pea salad, or with a slice of cantalope, or honey dew melon.
Provided by weekend cooker
Categories Chicken Breast
Time 1h25m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 9x13 inch baking dish, and line the bottom with 8 slices of bread, buttered on 1 side, buttered side up.
- Cover with sliced chicken.
- Spread chicken slices with mayonnaise and sprinkle with 1/2 cup cheese.
- Top with 8 remaining slices of bread.
- Beat together eggs, milk, salt, and pepper and pour over entirecasserole.
- Refrigerate all day or overnight.
- When ready to bake, spread mushroom soup with back of large spoon over top of casserole.
- Bake uncovered at 350 degrees for 45 minutes.
- Uncover, and sprinkle with remaining 1/2 cup of cheddar cheese and return to oven and bake for 15 minutes.
Nutrition Facts : Calories 591.9, Fat 26.1, SaturatedFat 9.5, Cholesterol 269.5, Sodium 1177.3, Carbohydrate 46.1, Fiber 1.6, Sugar 5.2, Protein 41.4
CHICKEN SOUFFLE
A very tasty dish to prepare a day ahead and have ready for company. Similar to the breakfast egg bakes, but with a twist. (prep time does not include overnight refrigeration).
Provided by LiisaN
Categories Chicken
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place 2/3 bread crumbs in buttered 10x14 pan.
- Mix chicken, mushrooms, celery, onion,lemon juice, and miracle whip.
- Spread over bread crumbs.
- Spread remaining 1/3 bread crumbs on top.
- Sprinkle with cheese.
- Mix eggs, broth, celery, cream of celery soup, salt, pepper together and pour over fillings.
- Refrigerate overnight.
- Spread the cream of mushroom soup over.
- Set dish out until it reaches room temperature.
- Bake at 350 degrees for 1 hour.
- Add buttered crumbs to top and bake another 15 minutes.
Nutrition Facts : Calories 483.7, Fat 22.8, SaturatedFat 8.4, Cholesterol 236.4, Sodium 1858.2, Carbohydrate 29, Fiber 1.8, Sugar 4.7, Protein 39
CHICKEN LIVER SOUFFLE
From Bocuse in Your Kitchen: "This recipe, which is made in many homes around Lyon, was devised to use leftover chicken livers, so as not let them go to waste. It can be made with as few as one liver to as many as six, so if you like chicken livers, don't hesitate to double the given amount. If possible, buy livers that are light in color--they are the best. Fresh tomato sauce is always excellent--the one provided here as an accompaniment to the souffle is a little different from the (more classic French tomato sauce)."
Provided by Stephanie Z.
Categories Chicken Livers
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Peel the tomatoes, cut them into wedges, and place in a saucepan with a teaspoon olive oil and the bouquet garni (of thyme, bay leaf and celery). Add the sugar, bring to a boil, then lower the heat, and boil gently over moderate heat for about 40 minutes or until thick, stirring frequently. Season with salt and pepper. Just before serving, remove the bouquet garni and stir in another tablespoon of olive oil.
- Preheat oven to 350°F.
- While the sauce is cooking, make the souffle. So that the onion will be more digestible, place the slices in a saucepan, add cold milk to cover, bring just to a boil, then drain and set aside.
- Place the bread in a bowl and add 2 cups milk; once the bread has softened, crush it with the prongs on a fork, then pour off any excess milk.
- Place the bread on a cutting board with the livers, onions, garlic, and parsley and chop to a paste.
- Place in a mixing bowl, stir in the egg yolks, and season with salt and pepper.
- Place the butter in a 7-inch souffle mold and put it in the oven just long enough for the butter to melt. Remove from the over and turn the dish to coat the sides with butter.
- Beat the egg whites and fold them into the liver mixture, then pour the mixture into the souffle mold. Place the onion in the oven and bake for 45 minutes (check for browning by looking through the window in the oven door, but DO NOT open until the souffle is done.).
- Serve the souffle hot from the over, with the tomato sauce in a sauce boat on the side.
Nutrition Facts : Calories 459, Fat 23.5, SaturatedFat 9.7, Cholesterol 457.6, Sodium 380.2, Carbohydrate 34.5, Fiber 4.2, Sugar 10.1, Protein 28.3
EASY CHICKEN SOUFFLé
Number Of Ingredients 4
Steps:
- Beat egg yolks add chicken soup. Beat egg whites until stiff fold in. Pour into a 1-1/2 quart buttered casserole dish. Bake at 300°F for 1 hour. Heat cream of asparagus soup for sauce.
Nutrition Facts : Nutritional Facts Serves
SIMPLE SOUFFLE
My children, who are vegetarian, rave about this souffle. Plus, I can make it for breakfast, brunch or as a side dish.-Rosemary McCormack, Pagosa Springs, Colorado
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.
Nutrition Facts :
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