Chicken Souffle

For Date Night I like something that is one dish and easy to clean up. Who wants to spend all evening cleaning up the kitchen. This is a great dish because everything cooks in one dish. And you use 1/2 of a rotisserie chicken when means it is already cooked. You can clean up all the other dishes while it cooks and have the evening free to spend with your date. When you hear souffle you may think hard but this is so easy and it sounds like you spent all evening preparing. Below are the ingredients.

Ingredients

5 tbls butter plus some to grease your dish

1 onion

1/4 cup all-purpose flour

1 1/2 cups milk

1/2 teaspoon ground nutmeg

Salt and pepper

1 1/2 cups shredded mild Cheddar

1/2 cup grated Parmesan

2 packed cups baby spinach leaves

1/2 store-bought, rotisserie chicken chopped

6 egg yolks

2 slices bread

6 egg whites

Grease a 2-quart souffle dish (a round casserole dish works too) and preheat the oven to 400 degrees F. Make sure you butter the bottom and sides of a souffle dish. Now lets get all our ingredients ready. First I start with my chicken. I cut the chicken in half and use half for this recipe and half for tomorrow night. Chop the chicken in small pieces.

Now chop a medium size onion.

Take the crust off your bread and cut into 1 inch squares.

Measure out your spinach. About two cups packed of baby spinach leaves.

In a medium saucepan, heat 2 tablespoons of butter and saute your onion. When it is tender add 3 more tablespoons of butter. Add the flour and cook, stirring constantly make sure all the flour is dissolved. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly for about 3 minutes. You are really wanting it to let it turn into a gravy.

Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, then add the egg yolks. Now mix in the spinach, chicken, and bread cubes. Stir until combined (mixture will be thick).

The key to a souffle is the egg whites. In a large bowl, using an electric mixer, beat the egg whites at high speed until you see the stiff peaks, about 2 minutes.

Start with about 1/4 of the egg whites and fold into the chicken mixture. Stir using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish

Bake for 55 minutes until the souffle is puffed and the top is firm and golden brown. Remove from the oven and serve immediately. The souffle should be light and fluffy. We usually just have the souffle but you can add a salad if you want more vegetables. Try not to fight over the topping, it is date night.

I saw this recipe on Food Network and modified for us.