Simple Chicken Tarragon Souffle

I call this my simple souffle as there is no flour needed, just bread. It is a souffle in that it's a light, fluffy dish that goes great with breakfast, lunch or dinner. Inexpensive, simple and easy.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 3  tablespoons butter (Melted)
• 1  store-bought rotisserie chicken (skin removed, chopped)
• 1  loaf  Hawaiian sweet bread (or 10 Hawaiian Sweet Bread Rolls)
• 5  eggs
• 1 1⁄2 cups milk
• 2  tablespoons sour cream
• 2  cups cheddar cheese
• 1  medium onion (Diced and Sauteed in Olive Oil)
• 1  tablespoon olive oil
• 1  tablespoon salt
• 1⁄2 tablespoon pepper
• 1  tablespoon tarragon
• 1⁄4 teaspoon nutmeg

Directions

1. Preheat oven to 350 Degrees F and grease a 9X9" baking dish (2 Qt.) with the melted butter.
2. Place the chicken Into a large bowl and into add the sweet bread (torn into bite-sized pieces).
3. In a separate bowl, whisk together the eggs, milk and sour cream and pour over the bread-chicken mixture.
4. To this mixture add the cheese, onion, salt, pepper, tarragon and nutmeg and stir together. Allow this to rest for 5 minutes. Pour the mixture into the baking dish and bake for 1 hour or until firm and golden brown.