Easy Chicken Souffle

Cream of mushroom soup might be a vintage shortcut, but it earns its place here as a stand-in for the classic French béchamel base of a chicken souffle. The canned soup is already thickened and seasoned, which means no flour, no roux, no whisking a hot milk sauce. A few minutes to warm it through and you’re already most of the way to a fluffy main course.

Heating in a double boiler keeps the temperature gentle so when you whisk in the egg yolks they don’t scramble. Cool the mixture slightly, fold in shredded cooked chicken, then carefully fold in five egg whites whipped to stiff peaks. The extra white on top of the four yolks is what gives this version extra rise and lift in the oven.

Buttered souffle dish, moderate oven, thirty minutes. Pull it out the second it’s puffed and golden. Souffles wait for nobody, so seat your guests before it goes in the oven, not after.

Chef Tips

• Use a clean copper or stainless steel bowl to whip the whites. A trace of fat or yolk knocks them out of the running.
• Fold the whites in three additions: the first to lighten the base, the next two carefully under to keep the air.
• Don’t open the oven door for the first 25 minutes. A blast of cool air collapses a rising souffle in seconds.
• Serve straight from the dish at the table. Souffles deflate within a minute or two of leaving the heat.

Variations

• Stir ¼ cup grated Gruyere or sharp cheddar into the base for a cheesier version.
• Use cooked turkey, ham, or even flaked salmon in place of the chicken.
• Swap cream of mushroom for cream of celery, asparagus, or leek for variety.