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Congealed Chicken Salad

SUBMITTED BY: Fay

"A wonderful salad for holiday parties. Serve with plenty of crackers."
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  2 Hrs 10 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (4 pound) whole chicken
  • 1/2 cup chopped sweet pickle
  • 1 cup mayonnaise
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 (.25 ounce) envelopes unflavored gelatin

DIRECTIONS

  1. In a large pot, boil chicken until done, drain and cool. Remove skin and bones and chop meat into small pieces. In a bowl, combine chicken, pickles and mayonnaise.
  2. In a saucepan, heat soup and gelatin until gelatin dissolves. Remove from heat and add cream cheese. Stir until smooth.
  3. Add chicken, pickles and mayonnaise to cream cheese mixture and mix until smooth. Pour into a greased mold and chill until firm.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2003 by WMARTWMN
This is a wonderful recipe. If you haven't tried it you should. The gelatin steers people away from making it, but you must try it. Even the kids loved it. I haven't found anyone yet that doesnt like it. Very easy to make.

9 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE
Good salad. Although I added one teaspoon creamy horseradish then served as a spread on party rye. Yummy!

8 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by GARNETTA
This is great!!!!!

8 users found this review helpful


MORE MEMBER REVIEWS
 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 422

  • Total Fat: 33.7g
  • Cholesterol: 98mg
  • Sodium: 434mg
  • Total Carbs: 5.2g
  •     Dietary Fiber: 0.1g
  • Protein: 24g

VIEW DETAILED NUTRITION

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