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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Serve with bread or crackers. Ingredients:
3 cups cooked chicken, diced |
2 (1/4 ounce) 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:
1. Place bouillon cubes in a large bowl and pour boiling water over them, stirring to dissolve.
2. Add gelatin, lemon juice, mustard, curry, and salt. Stir till gelatin is dissolved.
3. Add sour cream.
4. Refrigerate for 30-40 minutes.
5. Add remaining ingredients.
6. Pour into 1-1/2 quart mold or smaller individual molds.
7. Refrigerate about 4 hours, or until firm.
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