Chicken And Cheddar Souffle
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
59
Spice
49
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
All-Purpose Flour1.5 cups
Whole Milk (at room temperature)1 tsp
Ground Nutmeg1.5 cups
Mild Cheddar (shredded)1 cup
Grated ParmesanDirections:
1
Special equipment: a 2-quart (8-cups) souffle dish Arrange an oven rack in the center of the oven
2
Preheat the oven to 400 degrees F
3
Butter the bottom and sides of a 2-quart souffle dish
4
Set aside
5
In a medium saucepan, heat 1/2 stick of butter over medium-low heat
6
Add the flour and cook, stirring constantly, for 2 minutes
7
Slowly whisk in the milk until the mixture is smooth and creamy
8
Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes
9
Stir in the nutmeg and season with salt and pepper, to taste
10
Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes
11
Stir until combined (mixture will be thick)
12
In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes
13
Stir 1/4 of the egg whites into the chicken mixture
14
Using a spatula, fold in the remaining egg whites
15
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
16
Remove from the oven and serve immediately