Best Chicken Soufflé Recipes

CHICKEN AND CHEDDAR SOUFFLE

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.

CHICKEN SOUFFLE

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.

DELIGHTFUL CHICKEN SOUFFLE

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.

CHICKEN-CHESTNUT SOUFFLé

Steps:

• Line a 9x13-inch dish with bread slices and top with chicken. Sauté mushrooms in butter and spoon over chicken. Top with water chestnuts, cheese, and soup mix. Combine mayonnaise, eggs, milk, and salt, beating well. Pour over cheese. Combine chicken and celery soups and pimento and spoon over casserole. Cover with foil and place in refrigerator overnight. Bake uncovered for 30 minutes at 350°. Top with crumbs and bake 15-20 minutes longer. Fun Fact: The Porcelain Tower of Nanjing in Nanjing, China, was a pagoda constructed in the 15th century during the Ming Dynasty, but was mostly destroyed in the 19th century during the Taiping Rebellion. When it was built, the tower was one of the largest buildings in China, rising up to a height of 260 feet with 9 stories and a staircase in the middle of the pagoda, which spiraled upwards for 184 steps. The tower was built with white porcelain bricks that were said to reflect the sun's rays during the day, and at night as many as 140 lamps were hung from the building to illuminate it. Reconstruction of the tower and temple grounds began in 2010.

SOUFFLE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Using a serrated knife, cut the frozen spinach souffle crosswise into 4 equal pieces.
• Top half of each whole breast with one of the pieces of souffle.
• Fold half of the chicken over the filling and fasten edges with wooden picks.
• Heat the oil in large skillet over medium heat.
• Add garlic and cook for 3 minutes or until golden.
• Add chicken breasts and cook for 7 minutes per side or until well browned.
• Remove chicken to an oven-proof dish. Bake for 30 minutes or until a thermometer registers 170 degrees F when inserted into the thickest portion.
• While the chicken is baking, add broth, lemon juice, mustard, salt and pepper to the large skillet.
• Heat to boiling then reduce to low. Cover and simmer for 20 minutes or until the sauce is reduced to 1/2.
• To serve, remove and discard wooden picks. Arrange chicken on a warm serving platter and spoon sauce over the chicken. Garnish with freshly chopped parsley and lemon slices.

HOT CHICKEN SALAD SOUFFLE

Steps:

• 1. Cook chicken in a little boiling water,seasoned with extra chopped celery and onions. Bone chicken and dice,about 2 cups Trim crust off bread and set aside crust Place bread slices on bottom of a 9"x13" baking dish. Combine chicken & chopped veggies with mayonnaise & carefully spread over bread. Rip up crusts & sprinkle over chicken mixture,then sprinkle shredded cheese over all. Combine eggs & milk & pour over all. Refrigerate overnight. Before baking,spoon soup directly from the can over chicken.( I take soup out of can and stir well.It makes it a lot easier to spread.) Bake in a preheated oven 350 for 1 hour or until heated through.

CAL MEX CHICKEN SOUFFLE CASSEROLE RECIPE

Steps:

• Proportionately distribute chicken pcs in a buttered 9- by 13-inch casserole. In a bowl, mix cheddar cheese, jack cheese, green chilies, and pimientos. Reserve 1/4 c. of the mix; sprinkle remainder proportionately over chicken. In small bowl, mix flour and 1/2 c. evaporated lowfat milk till smooth, then stir in remaining lowfat milk. Add in egg yolks and 1/4 tsp. salt; mix to blend. In a deep bowl with a mixer on high speed, whip egg whites till they hold stiff peaks. Add in whites to yolk mix; fold to blend well. Spread mix proportionately over chicken. Sprinkle with remaining cheese mix. Bake casserole in a 325 degree oven till well browned, 40 to 45 min. Let stand 5 - 10 min. Scoop out portions; add in salt and salsa to taste.

CHICKEN LIVER SOUFFLE

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.

SOUFFLE STUFFED CHICKEN

Steps:

• Preheat oven to 350º F. Using a serrated knife, cut the spinach souffle crosswise into 4 equal pieces. Top half of each whole breast with one of the pieces of souffle. Fold half of the chicken over the filling and fasten the edges with wooden picks. Place the garlic and oil in the pan. Heat the oil in a large skillet over medium-high heat until it just begins to smoke. Discard the garlic. Add the chicken breasts to the skillet and cook for 7 minutes per side, or until well browned on both sides. Remove the chicken breasts to an oven-proof dish. Bake in the oven for 25 minutes, or until the thickest portion registers 165ºF and juices run clear. While chicken is baking, add broth, lemon juice, mustard, salt and pepper to the large skillet. Heat to boiling. Reduce heat to low, cover and simmer for 20 minutes or until sauce is reduced to about 1/2. To serve, remove and discard the wooden picks. Arrange chicken on a warm serving platter and spoon sauce over the chicken. Garnish with parsley and lemon.

SPINACH SOUFFLE CHICKEN DISH

Steps:

• Saute chicken breasts in oil until golden brown. It will finish cooking in the oven.
• Combine souffle, rice, milk, 1/2 Celsius swiss cheese, onion, mustard and salt in a large bowl and stir well. Spread in bottom of 9 x13 baking dish. Place browned chicken on top of spinach mixture.
• Combine breadcrumbs, butter and remaining swiss cheese in small bowl. Sprinkle evenly over casserole. Cover with aluminum foil.
• Bake in preheated 375 over for 25 minutes, remove cover and continue baking for 35 - 40 minutes.

SPINACH SOUFFLE CHICKEN

Steps:

• Preheat oven to 350. Using a very sharp serrated knife, cut the spinach souffle crosswise into 4 equal pieces. Top half of each breast with one of the souffle pieces. Roll chicken around filling and fasten with wooden toothpicks (sturdy ones). Heat oil in skillet and brown chicken until well browned on all sides. Remove chicken and place in 9x9 oven proof dish and bake in oven for 30 to 40 minutes. While chicken is baking, add broth, lemon juice and mustard to the skillet and bring to a simmer, scraping up the crispy bits from browning the chicken. Simmer for about 15-20 minutes until sauce is reduced. To serve, remove toothpicks and serve chicken with sauce over top. *I blend sauce ingredients before adding to pan to make sure the mustard is well combined with both and juice--not 'clumpy'.

CHICKEN BREAST WITH CRAB AND ARTICHOKE SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large skillet. Season chicken with salt, pepper and crab boil seasoning on both sides. Place smooth side of breast into pan and let brown, then flip over to brown on other side. In a separate 2-quart saucepan, melt butter over medium heat, add crab and artichokes, and saute. Stir in flour, add cream and then season, to taste, with salt and pepper. Let simmer until it begins to become cohesive. Place chicken breasts on a baking sheet and top each piece with some of the crab mixture. Bake in oven until "souffle" is golden brown, about 7 to 8 minutes.

CHICKEN SOUFFLé

Steps:

• 1. Heat oven to 375° F. 2. Melt butter stir in soy flour and cook 3 minutes. Add cream gradually cook, stirring constantly, until sauce bubbles and thickens. 3. Remove from heat add salt, pepper, ground chicken, and lightly beaten egg yolks. Set aside. 4. Beat egg whites until stiff but not dry. Fold into chicken mixture and spoon into an 8-inch square baking dish. Bake 35 minutes or until top is a golden puff. Serve at once with the following sauce.Sauce:*Heat soup in a saucepan. Stir in sour cream and pimiento. Serve with Chicken Soufflé.