Chicken & Cheese Souffle
This recipe has been adapted from Giada De Laurentiis and it is delicious! I had to use some leftover Rotisserie chicken and Parker loves egg dishes so I thought this would be perfect. We will definitely be making it again.
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add onion and mushrooms. Cook until soft, about 5-7 minutes. Sprinkle with black pepper. Remove onion/mushroom mixture to a small bowl and set aside.
3. In the same 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.
4. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, onion/mushroom mixture, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be somewhat thick).
5. In a large bowl, using an electric mixter, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Fold the egg whites into the chicken mixture.
6. 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 with a nice mixed green salad.
- Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
- 1/2 onion, finely chopped
- 4 large button mushrooms, chopped
- 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 white sharp cheddar cheese
- 1/2 cup shredded parmesan
- 1-2 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
- 3 small dinner rolls, cut into 1/2-inch cubes
- 6 egg whites, at room temperature
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add onion and mushrooms. Cook until soft, about 5-7 minutes. Sprinkle with black pepper. Remove onion/mushroom mixture to a small bowl and set aside.
3. In the same 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.
4. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, onion/mushroom mixture, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be somewhat thick).
5. In a large bowl, using an electric mixter, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Fold the egg whites into the chicken mixture.
6. 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 with a nice mixed green salad.
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