Chicken Mousse

Oxmoor House
4 cups


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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)


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.

Created date

February 2010