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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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) |
Directions:
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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