Chicken Salad Soufflé Casserole

Why You’ll Love This Recipe

This dish offers a delightful mix of textures and flavors: creamy chicken salad at the bottom and a light, fluffy soufflé-style topping baked to golden perfection. It’s easy to make and a great way to use up leftover chicken. The casserole is both homey and elegant, making it suitable for casual meals or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups cooked chicken, chopped

• 1 ½ cups chopped celery

• 1 cup mayonnaise

• 2 tablespoons lemon juice

• 1 teaspoon onion powder

• Salt and pepper, to taste

• 3 large eggs, separated

• ½ cup heavy cream

• 1 cup shredded cheddar cheese

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a medium-sized casserole dish.

2. Make Chicken Salad Base: In a large bowl, mix together the chicken, celery, mayonnaise, lemon juice, onion powder, salt, and pepper. Spread evenly into the prepared casserole dish.

3. Prepare Soufflé Topping: In a separate bowl, beat the egg yolks with heavy cream and stir in the cheddar cheese. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture.

4. Assemble: Spoon the soufflé topping over the chicken mixture in the casserole dish, spreading it evenly.

5. Bake: Bake uncovered for 30–35 minutes, or until the top is golden and puffed.

6. Serve: Let cool slightly before serving.

Servings and Timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 35 minutes

• Total time: 50 minutes

Variations

• Add-ins: Mix in diced red peppers, green onions, or mushrooms for added flavor and color.

• Cheese Options: Swap cheddar for Swiss, mozzarella, or pepper jack.

• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the chicken mixture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15–20 minutes or microwave individual portions for 1–2 minutes until heated through.

FAQs

1. Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is perfect for this casserole and adds great flavor with minimal prep.

2. Can I make this casserole ahead of time?

You can assemble it up to the soufflé topping step and refrigerate. Add the topping and bake just before serving.

3. What sides go well with this dish?

A green salad, roasted vegetables, or garlic bread pair well with this casserole.

4. Can I freeze this casserole?

It’s best served fresh, but you can freeze it before baking. Thaw overnight and bake as directed.

5. How do I know when the soufflé topping is done?

The topping should be golden brown and puffed. A toothpick inserted should come out mostly clean.

6. Can I use low-fat mayo or cream?

Yes, but it may slightly change the richness and texture of the dish.

7. What’s a good cheese substitute for cheddar?

Mozzarella, Monterey Jack, or Gruyère are great alternatives.

8. Can I add pasta or rice to the casserole?

Yes, cooked pasta or rice can be added to the chicken salad layer for a heartier dish.

9. Can I use egg substitute instead of whole eggs?

You can use egg substitute for the yolks, but for the soufflé texture, real egg whites are recommended.

10. Is this dish kid-friendly?

Yes! The creamy base and cheesy soufflé topping are often a hit with kids.

Conclusion

Chicken Salad Soufflé Casserole is a delightful and hearty meal that brings warmth and comfort to the table. With its rich, savory chicken base and light, airy topping, it’s a recipe that feels both indulgent and wholesome. Perfect for busy nights or weekend brunches, it’s a dish you’ll want to make again and again.