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
Scale
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
