April 1, 2020

Chicken Soufflé

Chicken Souffle

Faith Pineo Photo | Chicken Souffle

Editor’s Note: Say hello to StacieMakeDo, who graciously sent along this recipe albeit without photographs. Which meant we HAD to make it just for the pictures. Yes, that is our story and we are sticking to it. Stacie’s story – or parts thereof – may be found here. She’s a hoot and a holler. And a pretty good cook, too. Thanks, Stacie!

This is based on a recipe called Leftover Fowl Soufflé from Peg Bracken’s “Appendix to The I Hate to Cook Book.” The “Appendix” is just as big as the original “The I Hate to Cook Book.”

The finished Chicken Souffle

Faith Pineo Photo | The finished Chicken Souffle

Chicken Soufflé

3 cups cooked diced turkey or chicken
2 cups prepared bouillon (I use Better Than Bouillon)
1/2 small onion, diced
1 stalk celery, minced
olive oil or butter
1 cup cooked rice (1/3 c uncooked)
4 eggs
1/4 cup milk
4 slices bread, cubed
1/2 tsp herb seasoning (I used Mrs Dash)
black pepper to taste
1 c shredded cheddar cheese, optional (+/or some parmesan)

This is a perfect recipe for dealing with leftovers. Here’s how I made mine, since I didn’t have any leftover chicken or rice:

First, I simmered two frozen chicken breasts in the bouillon for about 30 minutes, and at the same time cooked some rice in another pot. While that was going on, I sautéed the onion and celery in some olive oil over medium-low heat, until they were nice and soft. Instead of a big stalk of celery, I used the small stalks from the center, along with the nice tender leaves there.

In a buttered baking dish (my oval Corning Ware casserole with the glass lid, or could use 9×13 pan) I beat the eggs and milk together and added the cubed bread. (The ends of bread loaves are not popular in my house, so when we finish a loaf we put the ends in a bag in the freezer. I save them to use in recipes like this, or to make bread crumbs for other recipes.)

The rice was done by now so I added it and the onion/celery to the eggy bread. Be careful with the temp so you don’t curdle any of the egg mixture that hasn’t been absorbed by the bread. Once the chicken was cooked through, I took it out of the broth and let it cool a bit on a cutting board until I could handle it. Then I diced it up and mixed it into the other ingredients along with about 1 cup of the broth it was cooked in, plus a light sprinkle of Mrs Dash and some pepper.

Cover with lid or foil and bake at 350 deg F for 45 min.

Take it out and check to make sure all the liquid has been absorbed. If not, bake a little longer. When you think it’s done, remove the lid and sprinkle with the cheese. Put the lid back on so the cheese will melt.


And in case you’re wondering what happened to that extra broth from simmering the chicken, I put it in another baking dish with some frozen broccoli and lemon pepper, covered it and baked it alongside the casserole. Then I sprinkled parmesan on it just before serving. Delish.