| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk, at room temperature
- 1/2 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 1 1/2 cups shredded mild Cheddar
- 1/2 cup grated Parmesan
- 2 packed cups baby spinach leaves
- 1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
- 6 egg yolks, at room temperature, lightly beaten
- 2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
- 6 egg whites, at room temperature
Instructions
- Special equipment: a 2-quart (8-cups) souffle dish
- Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.
- In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).
- In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 420 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 33 g |
| Cholesterol | 236 mg |
| Sodium | 557 mg |
Reviews
This was majical. I shredded the chicken before reading that it’s supposed to be chunked. I really liked the texture with shredded. Mixed everything up in a bowl and was like “no way is that going to fit”. But it did and the room temperature whites firmed up after a minute and a half. Delicious
I loved this recipe! It turned out perfect! It was the perfect recipe to use up my leftover rotisserie chicken and spinach that needed to be eaten up. The husband also loved it!
I should of read the reviews first before making this recipie. I would rate it ” fair”
This is a keeper. I used leftover roasted rosemary dijon chicken and sharp cheddar cheese. I also halved the recipe and it worked just fine. Cut the cooking time to 40 mins – turned out fine, great consistency.
This was my first attempt at a souffle, and my local store didn’t have a 2-quart souffle dish, so I used two 1-quart dishes. I failed to read the reviews first, so I followed the cooking time on the recipe and it was WAY too long…especially for two smaller dishes. I did have some really good homemade bread that I used, but I think I’ll try the Panko next time. I think my bread absorbed too much and the other ingredients seemed dry (although this also could be because of the long cook time. I’ve ordered a 2-quart dish on-line and will be trying this again. It has great potential!
This was very good and easy! I would definitely use a “large” saucepan though. I didn’t have white bread, so used a couple small handfuls of panko breadcrumbs, worked well.
Delicious recipe. I never thought I could make a souffle this good. Cooked in less time than recipe calls for. 35 to 40 minutes.In the show Giada said to cook for 30 minutes but the recipe says 55 to 60 minutes. I will be making this again and again.
picky son loved this! cooked in 50 min, maybe a little less…might add bacon next time, bigger chunks chix, sharp over mild cheddar/low fat milk…
My husband, 8 yr old son & I liked this very much. I used pork/chicken italian sausage and otherwise followed the recipe. Used a 2.5 Qt Corningware dish. Puffed up beautifully. I would recommend it for sure, it’s a great recipe to get creative with. I thought the times listed for steps were way off. Prep time is definitely NOT 10 minutes, more like 1/2 hour. It only took 3-4 minutes to thicken the sauce, not 8-10. If I was a beginner cook, I’d be second guessing myself. I also cooked it 40 minutes and let it sit for about 7 minutes with oven off- had to wait for family to walk in the door.
This was incredible. Just made it this morning and had my first helping. This will become another Giada staple in our house. YUM!!!!