1 1/4 cups finely chopped cooked chicken breast (skinned before cooking and cooked without salt)
1/4 cup finely chopped celery
1 (2-ounce) jar diced pimiento, drained
1 tablespoon chopped fresh parsley
1 (8-ounce) carton fat-free sour cream
How to Make It
Sprinkle gelatin over 1/2 cup cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes).
Add bouillon granules, red pepper, and curry powder, stirring until bouillon granules dissolve; remove from heat. Add remaining 1/2 cup cold water and minced onion, stirring well; chill until consistency of unbeaten egg white.
Stir in chicken and next 4 ingredients; spoon mixture into a 4-cup mold coated with cooking spray. Cover and chill at least 8 hours. Unmold and serve with reduced-fat crackers.