Meet your new comfort food obsession: Chicken Salad Soufflé Casserole. With tender chunks of chicken, crisp celery, and a fluffy, golden soufflé top, this casserole brings together everything you love about classic chicken salad and transforms it into something truly special. It’s creamy, light, and savory, with enough texture to keep every bite interesting. Serve it for family gatherings or a cozy weeknight dinner—either way, everyone will be asking for seconds of this memorable Chicken Salad Soufflé Casserole!
Ingredients You’ll Need
The best part about Chicken Salad Soufflé Casserole is just how approachable the ingredient list is. These simple staples each play a distinct role in building delicious flavor, lovely texture, and that signature soufflé magic!
- Cooked chicken: Use rotisserie, poached, or leftover chicken for a hearty, protein-packed base that holds up beautifully in the creamy filling.
- Celery: Brings crunch and a fresh pop of color that makes every serving more lively.
- Onion: Adds savory depth and aroma; chop it finely to blend seamlessly into the casserole.
- Mayonnaise: This is the creamy backbone, creating that classic, comforting mouthfeel we all crave in casseroles.
- Lemon juice: Just a splash to brighten all the flavors and add a subtle zing.
- Dijon mustard: For an extra layer of flavor complexity and a gentle hint of tang.
- Salt: Essential seasoning to pull all the flavors together.
- Black pepper: Lends gentle heat and highlights the savory notes of the chicken salad soufflé casserole.
- Eggs (separated): The secret to the soufflé’s lift and lightness; you’ll need both yolks and whites for structure and airiness.
- Shredded cheddar cheese: Melts into the filling for pockets of golden, gooey delight.
- Breadcrumbs: Give the top a perfectly crisp, golden crust that’s impossible to resist.
- Butter (melted): Mixed into the breadcrumbs for extra richness and flavor in every bite.
How to Make Chicken Salad Soufflé Casserole
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish—trust me, this ensures a smooth release and easy serving later on.
Step 2: Combine the Base Ingredients
In a large bowl, mix together the chopped chicken, celery, onion, mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Give it a good stir so the creamy dressing evenly coats every piece, ensuring balanced flavor throughout your Chicken Salad Soufflé Casserole.
Step 3: Add the Egg Yolks and Cheese
Next, stir in the egg yolks until they’re completely incorporated, followed by folding in the shredded cheddar cheese. This step adds creaminess and that gorgeous melty texture we all love.
Step 4: Whip the Egg Whites
In a separate bowl, use a hand mixer or stand mixer to beat the egg whites until stiff peaks form. This is the soufflé magic! The whipped whites create that signature puff and lightness.
Step 5: Gently Fold Everything Together
Carefully fold the beaten egg whites into your chicken mixture. Be gentle here—folding (not stirring) keeps the air in, so your Chicken Salad Soufflé Casserole bakes up fluffy and airy.
Step 6: Assemble and Top
Spoon the mixture into your prepared casserole dish, smoothing the top lightly. In a small bowl, mix the breadcrumbs with melted butter, then sprinkle the mixture evenly over the casserole. This topping gets satisfyingly golden and crispy in the oven.
Step 7: Bake to Perfection
Place your casserole in the oven and bake for 30–35 minutes. You’ll know it’s ready when the top is beautifully puffed and golden, and the center feels set when gently pressed.
How to Serve Chicken Salad Soufflé Casserole
Garnishes
A handful of fresh chopped parsley, a sprinkle of extra cheddar cheese, or even a few scallion slices add color and freshness. These simple garnishes make each serving of Chicken Salad Soufflé Casserole as stunning to look at as it is to eat.
Side Dishes
Pair your casserole with a crisp green salad, roasted vegetables, or buttered dinner rolls for a complete meal. The creamy and fluffy nature of Chicken Salad Soufflé Casserole pairs perfectly with bright, crunchy, or fresh sides.
Creative Ways to Present
For brunch or entertaining, try baking individual portions in ramekins or muffin tins. For a family meal, cut generous squares and serve straight from the dish. However you present it, Chicken Salad Soufflé Casserole is guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Salad Soufflé Casserole stores beautifully. Cool completely, then transfer to an airtight container and refrigerate for up to three days. The flavor actually deepens a bit, and the texture remains delightfully creamy.
Freezing
To freeze, let the casserole cool, slice into portions, and wrap each well with foil or plastic wrap. Store them in a freezer-safe bag for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
For best texture, reheat leftovers in a 325°F oven until warm and the topping is crisp again, about 15–20 minutes. If you’re reheating a single serving, the microwave works fine, but the oven is the secret to bringing back that soufflé-like lift.
FAQs
Can I use rotisserie chicken in Chicken Salad Soufflé Casserole?
Absolutely! Rotisserie chicken is a huge timesaver, and its tender texture works perfectly in this recipe. Just be sure to chop it into bite-sized pieces for even distribution throughout your soufflé casserole.
What can I substitute for mayonnaise?
For a lighter version, you can use Greek yogurt for some or all of the mayonnaise. It provides the same creamy consistency and adds a bit of tang without sacrificing flavor in your Chicken Salad Soufflé Casserole.
Do I have to separate the eggs?
Yes, separating the eggs and whipping the whites is key for that classic soufflé texture—light, airy, and beautifully risen. It might take a minute, but it’s totally worth the effort for the final result.
Can I add extra vegetables or swap the cheese?
Definitely! Feel free to mix in chopped bell peppers, peas, or spinach for extra color and nutrition. You can also swap cheddar for Swiss, Monterey Jack, or even feta to tailor the Chicken Salad Soufflé Casserole to your tastes.
Is this dish good for meal prep?
Absolutely. Chicken Salad Soufflé Casserole can be made ahead, refrigerated, and reheated for busy weeknights. It keeps its texture and flavor beautifully, making it a fantastic meal prep choice.
Final Thoughts
This Chicken Salad Soufflé Casserole truly transforms simple ingredients into something extraordinary. Whether you’re repurposing leftover chicken or looking for that next family favorite, it’s a dish worth making again and again. Give it a try—one bite and you’ll see why it’s so loved in my kitchen!
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Chicken Salad Soufflé Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this comforting and flavorful Chicken Salad Soufflé Casserole that combines tender chicken, crunchy celery, and tangy mayo, baked to golden perfection. A satisfying main course that’s perfect for using up leftover chicken!
Ingredients
Chicken Salad:
- 3 cups cooked chicken, chopped
- 1 cup celery, diced
- 1/2 cup onion, finely chopped
- 1 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soufflé Mixture:
- 4 large eggs, separated
- 1/2 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
- Mix Chicken Salad: In a large bowl, combine chicken, celery, onion, mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Stir in egg yolks until fully incorporated, then fold in the cheddar cheese.
- Beat Egg Whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold beaten egg whites into the chicken mixture until just combined.
- Prepare Casserole: Spoon the mixture into the prepared casserole dish. Mix breadcrumbs with melted butter and sprinkle evenly over the top.
- Bake: Bake for 30–35 minutes, or until puffed, golden, and set in the center. Serve warm.
Notes
- This dish is a great way to use leftover chicken.
- For a lighter version, use Greek yogurt in place of some or all of the mayonnaise.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 2g
- Sodium: 550mg
- Fat: 31g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 150mg
