Chicken-Tomato Souffle
A savory chicken-tomato soufflé featuring a light, fluffy texture with rich tomato and chicken flavors, perfect for a comforting family meal or special occasion.
Ingredients
Instructions
- Melt oleo in a heavy pan.
- Add flour and stir to combine.
- Add chicken stock and cook gently until mixture thickens.
- Add drained canned tomatoes; beat egg yolks until thick and stir into the mixture.
- Add diced chicken; then fold in stiffly beaten egg whites.
- Pour the mixture into a casserole dish.
- Bake in a preheated oven at 350°F for about 40 minutes, or until a knife inserted comes out reasonably clean.
Tips & Substitutions
For a lighter soufflé, ensure egg whites are beaten until stiff peaks form, incorporating air for fluffiness. You can substitute oleo with butter for a richer flavor. If canned tomatoes aren't available, fresh tomatoes can work, just ensure they are peeled and diced. Adding herbs like thyme or basil can elevate the taste, complementing this dish well. For a twist, consider pairing it with sides from American recipes.
Serving Suggestions
Serve the Chicken-Tomato Soufflé hot from the oven for maximum fluffiness. It pairs beautifully with a light green salad or steamed vegetables for a complete meal. For added richness, consider serving it alongside a creamy side dish like Chicken And Asparagus Au Gratin. A sprinkle of fresh herbs on top just before serving can enhance its visual appeal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through for the best texture, as microwave reheating may make it soggy. You can also serve it cold for a refreshing option, similar to dishes like Cold Curried Chicken Salad.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Tomato Souffle contains roughly 487 calories, with 13g protein, 97g carbohydrates, and 5g fat. It is an excellent source of protein (27% of the Daily Value) and iron (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 558mg per serving (24% 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 make this soufflé ahead of time?
Yes, you can prepare the base mixture a few hours in advance and store it in the refrigerator. However, it's best to fold in the beaten egg whites just before baking to retain the soufflé's light texture. This way, you can still enjoy the fluffy result as if it was freshly made.
What can I use if I don't have chicken stock?
If chicken stock isn't on hand, vegetable broth or water can serve as a substitute, although the flavor may be slightly less rich. For a more robust taste, consider mixing water with bouillon cubes or a splash of soy sauce for depth, ensuring your soufflé remains flavorful.
How do I know when the soufflé is fully baked?
The soufflé is done when it has risen and is golden brown on top, and a knife inserted comes out reasonably clean. Additionally, the soufflé should have a slight jiggle in the center. Keep an eye on it to avoid overbaking, which can lead to a dry texture.
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).