Description

This Chicken Salad Soufflé Casserole transforms your favorite chicken salad into a warm, comforting, and elegant baked dish. Featuring a creamy, savory chicken base topped with a fluffy, golden soufflé layer, this casserole is perfect for brunch, lunch, or weeknight dinners. It’s an easy and impressive way to reinvent leftover chicken!

Ingredients

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

3 large eggs, separated

½ cup heavy cream

1 cup shredded cheddar cheese

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Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Grease a medium-sized casserole dish.
Make Chicken Salad Base:
In a large bowl, combine chopped chicken, celery, mayonnaise, lemon juice, onion powder, salt, and pepper. Mix well and spread evenly into the prepared dish.
Prepare Soufflé Topping:
In a bowl, whisk together egg yolks and heavy cream. Stir in shredded cheddar cheese.
In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture to create a light soufflé topping.
Assemble:
Spoon the soufflé topping over the chicken mixture, spreading it evenly.
Bake:
Bake uncovered for 30–35 minutes, or until the top is golden and puffed.
Serve:
Let cool slightly before serving. Enjoy warm.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish, Casserole
Method: Baking
Cuisine: American