Chicken Puff
A comforting chicken puff casserole featuring tender cooked chicken, peas or broccoli, and a cheesy egg topping, perfect for family dinners and gatherings.
Ingredients
Instructions
- Combine mushroom soup, milk, and salt in a casserole dish.
- Add cooked chicken or turkey and peas or broccoli to the mixture.
- Bake for 10 minutes at 375°F (190°C).
- In a separate bowl, beat egg whites until stiff, then beat in the egg yolks.
- Add Cheddar cheese to the egg mixture and carefully fold the yolks into the whites.
- Pile the egg mixture on top of the chicken and vegetable mixture.
- Bake for an additional 30 minutes until golden and set.
Tips & Substitutions
For added flavor, consider using a mixture of peas and broccoli for a colorful presentation. If you're out of Cheddar cheese, Gruyère or Monterey Jack are excellent substitutes. To make this dish lighter, use egg whites only, or substitute half the mushroom soup with a low-fat version. This recipe works well with leftover turkey or chicken, making it a great choice for post-holiday meals.
Serving Suggestions
This Chicken Puff is delightful on its own but pairs beautifully with a simple green salad or roasted vegetables. You can also serve it with a side of crusty bread for a complete meal. For a comforting twist, consider serving it alongside Mr. Lynch's Pudding Pie for dessert, creating a satisfying dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken puff in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. If reheating individual portions, a microwave can be used, but the oven will keep the texture crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Puff contains roughly 640 calories, with 40g protein, 63g carbohydrates, and 25g fat. It is an excellent source of protein (81% of the Daily Value), vitamin A (50% of the Daily Value), and iron (39% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 2287mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen peas or broccoli can be used in this recipe. Just ensure they are thawed and drained before adding them to the mixture. This will save you time and still provide great flavor and texture in your Chicken Puff.
How can I make this recipe gluten-free?
To make this Chicken Puff gluten-free, use a gluten-free cream of mushroom soup. Many brands offer gluten-free options that will work just as well. Always check the labels of any packaged ingredients to ensure they meet your dietary needs.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the Chicken Puff a day in advance and store it in the refrigerator before baking. Just increase the baking time by a few minutes if it's coming straight from the fridge, to ensure it's heated through and the top is golden.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).