Molded Chicken Mousse
Recipe: #32114
May 16, 2019
Categories: Dinner, Lunch, Poultry, Dairy, Budget-Friendly, Make-Ahead, Refrigerator, Gluten-Free, No Eggs, Gelatin/Jello, Cooked Chicken or Beef more
"Canadian Living Summertime Cookbook Special - 1981 *cook time is chill time"
Original recipe yields 8-10 servings
Ingredients
Nutritional
- Serving Size: 1 (216.7 g)
- Calories 216
- Total Fat - 11.9 g
- Saturated Fat - 5.5 g
- Cholesterol - 136.5 mg
- Sodium - 328.8 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 1.3 g
- Sugars - 3.2 g
- Protein - 17.6 g
- Calcium - 121.5 mg
- Iron - 2.1 mg
- Vitamin C - 9.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place bouillon cubes in a large bowl and pour boiling water over them, stirring to dissolve.
Step 2
Add gelatin, lemon juice, mustard, curry, and salt. Stir till gelatin is dissolved.
Step 3
Add sour cream.
Step 4
Refrigerate for 30-40 minutes.
Step 5
Add remaining ingredients.
Step 6
Pour into 1-1/2 quart mold or smaller individual molds.
Step 7
Refrigerate about 4 hours, or until firm.
Tips & Variations
No special items needed.
