Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.28 Kcal (1500 kJ) | ||
| Calories from fat | 252.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.02g | 43% | |
|---|---|---|---|
| Cholesterol | 73.73mg | 25% | |
| Sodium | 934.6mg | 39% | |
| Potassium | 307.87mg | 7% | |
| Total Carbs | 13.58g | 5% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 14.62g | 29% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 59.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 159.52 Kcal (668 kJ) | ||
| Calories from fat | 112.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.47g | 43% | |
|---|---|---|---|
| Cholesterol | 32.83mg | 25% | |
| Sodium | 416.11mg | 39% | |
| Potassium | 137.07mg | 7% | |
| Total Carbs | 6.05g | 5% | |
| Sugars | 0.33g | 3% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 6.51g | 29% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 0.5mg | 6% | |
| Calcium | 26.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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