Description
This Chicken Salad Soufflé Casserole combines tender cooked chicken and crunchy celery in a creamy mayonnaise and lemon base, topped with a light and airy soufflé made from whipped egg whites, heavy cream, and cheddar cheese. Baked to golden perfection, this casserole offers a comforting and elegant dish perfect for family dinners or gatherings.
Ingredients
Scale
Chicken Salad Base
- 3 cups cooked chicken, chopped
- 1½ cups chopped celery
- 1 cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp onion powder
- Salt and pepper, to taste
Soufflé Topping
- 3 large eggs, separated
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a medium-sized casserole dish to ensure the casserole does not stick.
- Make Chicken Salad Base: In a large bowl, combine the chopped cooked chicken, chopped celery, mayonnaise, lemon juice, onion powder, salt, and pepper. Mix all ingredients thoroughly until well blended, then spread this mixture evenly into the prepared casserole dish.
- Prepare Soufflé Topping: In a separate bowl, whisk together the egg yolks and heavy cream until smooth. Stir in the shredded cheddar cheese to this mixture. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the yolk and cheese mixture carefully to retain the light, airy texture necessary for a soufflé.
- Assemble: Spoon the soufflé topping evenly over the chicken salad mixture in the casserole dish, spreading gently to cover the surface evenly.
- Bake: Place the casserole in the preheated oven and bake uncovered for 30–35 minutes, or until the topping turns golden brown and puffs up nicely.
- Serve: Once baked, let the casserole cool slightly before serving to allow it to set. Serve warm and enjoy this delightful dish.
Notes
- Use freshly cooked chicken for the best flavor or leftover roast chicken.
- Be gentle when folding in the egg whites to maintain the soufflé’s lightness.
- The casserole tastes great served with a side salad or steamed vegetables.
- You can substitute cheddar cheese with other types like Gruyère or Monterey Jack for variation.
- Allowing the casserole to cool for a few minutes helps it hold its shape when serving.
