Chicken Mousse

Name: Chicken Mousse
Ingredients: 1 envelope unflavored gelatin; 1 1/2 cups cold water, divided; 2 teaspoons chicken-flavored bouillon granules; 1/4 teaspoon salt; 1/4 teaspoon red pepper; 1/2 teaspoon Worcestershire sauce; 2 teaspoons minced onion; 1 1/2 cups diced cooked chicken; 1/4 cup coarsely chopped celery; 1 tablespoon coarsely chopped ripe olives; 1 tablespoon chopped pimiento; 1 tablespoon chopped fresh parsley; 1 cup whipping cream, whipped; Paprika (optional)

14 ingredients

1 steps

Ingredients

1 envelope unflavored gelatin
1 1/2 cups cold water, divided
2 teaspoons chicken-flavored bouillon granules
1/4 teaspoon salt
1/4 teaspoon red pepper
1/2 teaspoon Worcestershire sauce
2 teaspoons minced onion
1 1/2 cups diced cooked chicken
1/4 cup coarsely chopped celery
1 tablespoon coarsely chopped ripe olives
1 tablespoon chopped pimiento
1 tablespoon chopped fresh parsley
1 cup whipping cream, whipped
Paprika (optional)

Directions

1

Soften gelatin in 1/2 cup water in a small saucepan. Cook over low heat, stirring constantly, until smooth and thickened. Add bouillon granules, salt, pepper, and Worcestershire sauce, stirring until granules are dissolved. Remove from heat; add remaining water and onion, stirring well. Chill until the consistency of unbeaten egg whites. Gently stir in chicken, celery, olives, pimiento, and parsley. Fold in whipped cream; spoon into a lightly oiled 4-cup mold. Cover, and chill overnight. Sprinkle with paprika, if desired. Serve with crackers.