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Chicken Mousse

Yield 4 cups


  • 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)

How to Make It

  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.

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