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Chicken Salad Souffle Casserole: A Delightful Twist on a Classic

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Chicken Salad Souffle Casserole: A Delightful Twist on a Classic

Chicken salad is a beloved classic, perfect for sandwiches, crackers, or enjoying straight from the bowl. But have you ever considered transforming it into a warm, comforting, and surprisingly elegant casserole? This Chicken Salad Souffle Casserole recipe takes the familiar flavors of chicken salad and elevates them to a whole new level, creating a dish that’s perfect for brunch, lunch, or a light dinner. The soufflé element adds a light and airy texture that complements the richness of the chicken salad, making it a truly unforgettable meal.

This recipe is surprisingly easy to make, and it’s a great way to use up leftover cooked chicken. It’s also versatile – you can easily customize the ingredients to suit your taste. Whether you’re looking for a crowd-pleasing dish for a potluck or a special meal to impress your family, this Chicken Salad Souffle Casserole is sure to be a hit.

## Why You’ll Love This Chicken Salad Souffle Casserole

* **Unique and Delicious:** It’s a creative twist on classic chicken salad.
* **Comforting and Warm:** Perfect for cooler weather or when you need a comforting meal.
* **Impressive Presentation:** The soufflé element adds a touch of elegance.
* **Easy to Customize:** Adapt the ingredients to your preferences.
* **Great for Leftovers:** A fantastic way to use up cooked chicken.

## Ingredients You’ll Need

Before you start, gather all your ingredients. Here’s what you’ll need:

* **Cooked Chicken:** 3 cups, shredded or diced. Rotisserie chicken works great for convenience.
* **Celery:** 1 cup, finely chopped. Adds a refreshing crunch.
* **Onion:** ½ cup, finely chopped. Provides a savory base flavor.
* **Mayonnaise:** 1 cup. Use your favorite brand; light mayo can be substituted.
* **Sour Cream:** ½ cup. Adds tanginess and richness.
* **Dijon Mustard:** 1 tablespoon. Enhances the flavor profile.
* **Lemon Juice:** 1 tablespoon. Brightens the flavors.
* **Salt and Pepper:** To taste. Season generously to bring out the flavors.
* **Eggs:** 4 large, separated. The yolks add richness, and the whites create the soufflé.
* **All-Purpose Flour:** 2 tablespoons. Helps stabilize the soufflé.
* **Milk:** ½ cup. Adds moisture and helps create a smooth texture.
* **Cheddar Cheese:** 1 cup, shredded. Adds a cheesy, savory element.
* **Optional Add-ins:** Chopped nuts (almonds, pecans, walnuts), grapes, cranberries, or herbs (dill, parsley).

## Equipment

* **Large Bowl:** For mixing the chicken salad.
* **Small Bowl:** For whisking the egg yolks.
* **Electric Mixer:** For whipping the egg whites.
* **9×13 inch Baking Dish:** For baking the casserole.
* **Whisk:** For blending the sauce.
* **Rubber Spatula:** For folding the egg whites.

## Step-by-Step Instructions

Now, let’s get to the fun part: making the Chicken Salad Souffle Casserole. Follow these detailed steps for a perfect result.

### 1. Prepare the Chicken Salad

* In a large bowl, combine the shredded or diced cooked chicken, chopped celery, and chopped onion.
* In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and lemon juice.
* Pour the dressing over the chicken mixture and stir until well combined.
* Season with salt and pepper to taste. Don’t be afraid to be generous with your seasoning, as the soufflé will dilute the flavors slightly.
* If using, add any optional ingredients like chopped nuts, grapes, cranberries, or herbs. Stir to incorporate.
* Set the chicken salad aside while you prepare the soufflé base.

### 2. Make the Soufflé Base

* Preheat your oven to 350°F (175°C).
* Grease a 9×13 inch baking dish. This will prevent the casserole from sticking and make it easier to serve.
* In a small saucepan, melt the butter over medium heat.
* Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce.
* Gradually whisk in the milk, stirring until smooth and creamy. Continue cooking until the sauce thickens slightly.
* Remove the saucepan from the heat.
* In a separate small bowl, whisk the egg yolks until lightly beaten.
* Slowly drizzle a small amount of the hot sauce into the egg yolks, whisking constantly. This tempers the eggs, preventing them from scrambling when added to the hot sauce. Add about 1/4 cup of hot sauce into the egg yolks.
* Pour the tempered egg yolk mixture into the saucepan and whisk until well combined.
* Stir in the shredded cheddar cheese until melted and smooth.
* Season the sauce with salt and pepper to taste. Be mindful of the salt, as the chicken salad is already seasoned.

### 3. Whip the Egg Whites

* In a clean, dry bowl, using an electric mixer, beat the egg whites until stiff peaks form. It is very important the bowl and beater attachment be clean. Any trace of oil or grease will prevent the egg whites from whipping properly.
* The peaks should be firm enough to hold their shape but not dry or brittle.
* This step is crucial for creating the light and airy texture of the soufflé.

### 4. Combine and Bake

* Gently fold the chicken salad into the cheese sauce. Be careful not to overmix, as this can deflate the soufflé.
* Incorporate about one-third of the whipped egg whites into the chicken salad mixture. This will lighten the mixture and make it easier to fold in the remaining egg whites.
* Gently fold in the remaining whipped egg whites in two additions, being careful not to deflate them. Use a rubber spatula and a light hand to preserve the airiness of the egg whites.
* Pour the mixture into the prepared baking dish.
* Bake for 30-40 minutes, or until the casserole is golden brown and the soufflé is puffed up. A toothpick inserted into the center should come out clean.
* Let the casserole cool for a few minutes before serving. This will allow the soufflé to set slightly.

## Tips for Success

* **Don’t Overmix:** When folding in the egg whites, be gentle and avoid overmixing. Overmixing will deflate the soufflé and result in a dense casserole.
* **Use Room Temperature Eggs:** Room temperature eggs whip up better than cold eggs. Allow the eggs to sit at room temperature for about 30 minutes before whipping.
* **Whip Egg Whites Properly:** The egg whites should be whipped to stiff peaks. They should hold their shape when the whisk is lifted.
* **Grease the Baking Dish:** Greasing the baking dish prevents the casserole from sticking and makes it easier to serve.
* **Don’t Open the Oven Door:** Avoid opening the oven door during baking, as this can cause the soufflé to collapse.
* **Let it Rest:** Let the casserole rest for a few minutes before serving. This will allow the soufflé to set slightly and make it easier to cut.

## Variations and Additions

This Chicken Salad Souffle Casserole is incredibly versatile. Feel free to experiment with different ingredients and variations to suit your taste.

* **Cheese Variations:** Try using different cheeses like Gruyere, Swiss, or Monterey Jack for a different flavor profile.
* **Vegetable Additions:** Add other vegetables like diced bell peppers, mushrooms, or peas to the chicken salad.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the chicken salad for a spicy kick.
* **Herb Variations:** Experiment with different herbs like tarragon, chives, or thyme.
* **Crust Topping:** Sprinkle breadcrumbs or crushed crackers over the top of the casserole before baking for a crispy crust. Panko bread crumbs mixed with melted butter work great.

## Serving Suggestions

This Chicken Salad Souffle Casserole is delicious on its own, but here are some serving suggestions to complete your meal:

* **Side Salad:** Serve with a fresh green salad with a light vinaigrette.
* **Fruit Salad:** A fruit salad provides a refreshing contrast to the richness of the casserole.
* **Soup:** A light soup like tomato soup or vegetable soup pairs well with the casserole.
* **Crackers or Toast:** Serve with crackers or toast for dipping.

## Make-Ahead Instructions

This casserole can be prepared ahead of time.

* **Prepare the Chicken Salad:** The chicken salad can be made a day in advance and stored in the refrigerator.
* **Assemble the Casserole:** You can assemble the entire casserole, including the soufflé, a few hours before baking. Cover it tightly with plastic wrap and store it in the refrigerator. Let it sit at room temperature for 30 minutes before baking.
* **Baking:** It is best to bake the casserole right before serving for the best texture. Baking it ahead of time can result in a slightly less airy soufflé.

## Storage Instructions

* **Refrigerate:** Store leftover Chicken Salad Souffle Casserole in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat individual portions in the microwave or the entire casserole in the oven at 350°F (175°C) until warmed through.

## Nutritional Information (Approximate)

(Based on a serving size of 1/8 of the casserole. Values are approximate and can vary based on specific ingredients.)

* Calories: 350-400
* Protein: 25-30g
* Fat: 20-25g
* Carbohydrates: 10-15g

## Chicken Salad Souffle Casserole Recipe

Here’s the full recipe summarized for easy reference:

**Yields:** 8 servings
**Prep time:** 25 minutes
**Cook time:** 35 minutes

**Ingredients:**

* 3 cups cooked chicken, shredded or diced
* 1 cup celery, finely chopped
* ½ cup onion, finely chopped
* 1 cup mayonnaise
* ½ cup sour cream
* 1 tablespoon Dijon mustard
* 1 tablespoon lemon juice
* Salt and pepper to taste
* 4 large eggs, separated
* 2 tablespoons all-purpose flour
* ½ cup milk
* ¼ cup butter
* 1 cup cheddar cheese, shredded
* Optional: Chopped nuts, grapes, cranberries, herbs

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Combine chicken, celery, onion, mayonnaise, sour cream, mustard, lemon juice, salt, pepper, and optional ingredients in a large bowl.
3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes.
4. Gradually whisk in milk until smooth and creamy. Cook until thickened.
5. Whisk egg yolks in a separate bowl. Temper egg yolks with hot sauce then add to sauce and stir to combine.
6. Stir in cheddar cheese until melted. Season with salt and pepper.
7. Beat egg whites until stiff peaks form.
8. Gently fold chicken salad into the cheese sauce.
9. Incorporate about one-third of the whipped egg whites into the chicken salad mixture.
10. Gently fold in the remaining whipped egg whites in two additions.
11. Pour mixture into the prepared baking dish.
12. Bake for 30-40 minutes, or until golden brown and puffed.
13. Let cool for a few minutes before serving.

Enjoy this delightful twist on a classic chicken salad! This Chicken Salad Souffle Casserole is guaranteed to become a new family favorite.

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