Molded Chicken Mousse
Ready In: 20 mins
Serves: 8-10
Ingredients
- 3 cups cooked chicken, diced
- 2 (1/4ounce) envelopes unflavored gelatin, softened
- 2 cups water, boiling
- 3 chicken bouillon cubes
- 3 tablespoons lemon juice
- 1 teaspoon dry mustard
- 2 teaspoons curry powder
- 1⁄2 teaspoon salt
- 2 cups sour cream
- 1⁄4 cup green onion, diced
- 1 cup celery, diced
- 1⁄4 cup green pepper, diced
- 1⁄4 cup almonds, toasted
Directions
- Place bouillon cubes in a large bowl and pour boiling water over them, stirring to dissolve.
- Add gelatin, lemon juice, mustard, curry, and salt. Stir till gelatin is dissolved.
- Add sour cream.
- Refrigerate for 30-40 minutes.
- Add remaining ingredients.
- Pour into 1-1/2 quart mold or smaller individual molds.
- Refrigerate about 4 hours, or until firm.
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