Description

This Chicken Salad Soufflé Casserole is a comforting and elegant dish perfect for family dinners or casual gatherings. It combines tender cooked chicken and crunchy celery in a creamy mayonnaise and lemon dressing, topped with a light and fluffy cheddar cheese soufflé. Baked to a golden puff, this casserole offers a delightful mix of textures and flavors that everyone will love.

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

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a medium-sized casserole dish to ensure the casserole won’t stick during baking.
Make Chicken Salad Base: In a large bowl, combine the chopped cooked chicken, chopped celery, mayonnaise, lemon juice, onion powder, salt, and pepper. Mix everything thoroughly until well incorporated. Spread this mixture evenly in the prepared casserole dish as the base layer.
Prepare Soufflé Topping: In a separate bowl, whisk together the egg yolks and heavy cream until smooth. Stir in the shredded cheddar cheese. In another clean bowl, beat the egg whites until stiff peaks form, which will give the soufflé its airy texture. Gently fold the stiff egg whites into the yolk and cheese mixture to create a light, fluffy soufflé topping.
Assemble: Spoon the soufflé mixture over the chicken salad base in the casserole dish, spreading it evenly to cover the entire surface.
Bake: Place the casserole in the preheated oven and bake uncovered for 30 to 35 minutes, or until the soufflé topping is golden brown and puffed up beautifully.
Serve: Remove the casserole from the oven and let it cool slightly before serving. Enjoy it warm for the best flavor and texture experience.

Notes

You can substitute the mayonnaise with Greek yogurt for a lighter version.
Ensure the egg whites are beaten to stiff peaks carefully to get a better soufflé rise.
This casserole can be prepared a day ahead; just cover and refrigerate, then bake when ready.
Add herbs like parsley or thyme for added flavor.
Leftover casserole keeps well for up to 3 days in the refrigerator.