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Congealed Chicken Salad recipe |
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12 servings
Ingredients:
1 (4 pound) whole chicken1/2 cup chopped sweet pickle1 cup mayonnaise1 (8 ounce) package cream cheese1 (10.75 ounce) can condensed cream of mushroom soup2 (.25 ounce) envelopes unflavored gelatin
Instructions:
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.In a saucepan, heat soup and gelatin until gelatin dissolves.Remove from heat and add cream cheese.Stir until smooth.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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