Chicken Chestnut Soufflé Recipes

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CHICKEN AND CHEDDAR SOUFFLE



Chicken and Cheddar Souffle image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
1/4 cup all-purpose flour
1 1/2 cups whole milk, at room temperature
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 1/2 cups shredded mild Cheddar
1/2 cup grated Parmesan
2 packed cups baby spinach leaves
1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
6 egg yolks, at room temperature, lightly beaten
2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
6 egg whites, at room temperature

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.

DELIGHTFUL CHICKEN SOUFFLE



Delightful Chicken Souffle image

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

16 slices white bread, crusts removed
5 boneless skinless chicken breast halves, cooked, thinly sliced diagonally
1/2 cup mayonnaise
1 cup grated cheddar cheese, divided
5 large eggs
2 cups milk
1 teaspoon seasoning salt
1/2 teaspoon white pepper
1 (10 ounce) can cream of mushroom soup, undiluted

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

CHESTNUT SOUFFLé



Chestnut Soufflé image

Looking for a wonderful French dessert? Then check out this cake that's made with chestnuts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 9

3 tablespoons butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1 1/4 cups milk
3 eggs, separated
1 cup chestnut puree
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh thyme sprig, if desired

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, melt butter over medium heat. Gradually stir in flour with whisk; cook 2 minutes or until smooth and lightly browned. Gradually stir in milk; heat to boiling, stirring constantly until thickened.
  • In small bowl, beat egg yolks. Slowly stir one-fourth of the hot milk mixture into yolks. Pour mixture back into saucepan; cook and stir 1 minute. Remove from heat; stir in chestnut puree, cheese, salt and pepper. Pour mixture into food processor. Cover; process 30 seconds or until smooth.
  • In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold stiffly beaten egg whites into chestnut mixture. Spoon into ungreased 1 1/2-quart soufflé dish.
  • Bake 45 to 50 minutes or until done. Garnish with fresh thyme sprig.

Nutrition Facts : Calories 205, Carbohydrate 22 g, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 358 mg

CHICKEN-CHESTNUT SOUFFLé



Chicken-Chestnut Soufflé image

Number Of Ingredients 15

9 slices white bread, crust removed
4 cups cubed, cooked chicken, seasoned to taste
1 (8-ounce) can sliced mushrooms (optional)
1/4 cup butter, melted
1 (8-ounce) can sliced water chestnut
9 slices sharp cheddar cheese
1 envelope dry onion soup mix
1/2 cup mayonnaise
4 eggs, well beaten
2 cups milk
1 teaspoon salt
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of celery soup
1 (2-ounce) jar chopped pimiento
2 cups buttered bread crumbs

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.

Nutrition Facts : Nutritional Facts Serves

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