Congealed Chicken Salad Recipe -
Congealed Chicken Salad Recipe

Congealed Chicken Salad

Recipe by  

"A wonderful salad for holiday parties. Serve with plenty of crackers."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    2 hrs 10 mins


  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 Reviews

Most Helpful Positive Review
May 27, 2003

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.

Most Helpful Critical Review
Jun 23, 2009

Maybe I was expecting too much, but this didn't blow me away. Also, my hubby thought it was bland.


9 Ratings

Jul 23, 2003

Good salad. Although I added one teaspoon creamy horseradish then served as a spread on party rye. Yummy!

Aug 29, 2002

This is great!!!!!

Mar 01, 2007

I was personally shocked by how good this was! I've never tried anything like it and wouldn't have this time if I didn't need a salad for my cooking club meeting tomorrow morning. If it's half as good firm as it is straight out of the bowl, it's sure to be a hit. My husband, who hates chicken salad, is licking the bowl as I type! I followed the recipe with a couple changes: I used low fat cream cheese and 98% fat free cream of mushroom soup. I also used pickle relish instead of chopped sweet pickle.

Dec 04, 2007

I used cream of chicken soup and fat free cream cheese. Made half a recipe and put it in a Christmas tree mold. Served with crackers and party rye and pumpernickel breads. Everyone said it was delicious. I thought so too, but the best part of this recipe is that you can make it up to 2 days ahead of time. That means alot when you're making food for 60-70 people! This will become a staple!!

Jun 18, 2007

I made this for a Father's Day picnic and it was a big hit with adults and kids! (Even the family friend who hates mushrooms liked it! His wife took a copy of the recipe and plans to try it with cream of celery instead of the cream of mushroom soup.) ++ For the record, I used leftover chicken we had cooked in our backyard smoker. People commented that the smoky flavor made it extra appealing. I used a tub of whipped cream cheese (easier to stir in than the block type) and also added some fresh oyster mushrooms that I sautéd in butter. I used sweet relish instead of chopped pickles to save time. Next time I will try using just one packet of gelatin or maybe omit it altogether, to make it easier to dip with crackers. ++ I would have chosen a different name for this recipe, perhaps "Creamy Roasted Chicken & Mushroom Dip" -- I'm glad I tried it despite the original name! Thanks for the great recipe :-)


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  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 33.3 g
  • 51%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 422 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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