Chicken Salad Soufflé Casserole – Light, Fluffy & Comforting
This Chicken Salad Soufflé Casserole combines tender shredded chicken, creamy dressing, and fluffy eggs baked into a golden, airy dish. It’s rich yet light, savory with a hint of tang, and perfect for any occasion. The casserole is easy to prepare, uses simple pantry ingredients, and delivers a comforting homemade flavor. Ideal for leftovers, it’s both economical and delicious. Serve it warm for the best texture and taste. A true comfort food with a refined twist.
Ingredients
- 3 cups cooked chicken (shredded or diced)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup celery (finely chopped)
- 1/4 cup onion (finely chopped)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt & black pepper to taste
- 4 large eggs (separated)
- 1 cup shredded cheddar cheese
- 2 tbsp butter (melted)
Instructions
- Preheat oven to 180°C (350°F).In a large bowl, mix chicken, mayonnaise, sour cream, celery, onion, mustard, and seasonings.
- Stir in cheese and egg yolks until well combined.
- In a clean bowl, beat egg whites until stiff peaks form.Gently fold the egg whites into the chicken mixture to keep it light and airy.
- Grease a baking dish.Pour the mixture evenly into the dish.
- Mix breadcrumbs with melted butter and sprinkle on top (optional).
- Bake for 35–40 minutes until golden and set in the center.Let it rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for convenience.
- Fold egg whites gently to maintain fluffiness.
- Do not overmix the batter.
- Bake immediately after preparing.
- Use full-fat dairy for richer flavor.
- Add herbs like parsley for freshness.
- Ensure even spreading in the dish.
- Serve warm for best texture.