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Classic Double Decker Chicken Mold

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Ingredients
For the first layer
  Unflavored gelatine 1⁄4 Ounce (1 Envelope)
  Cold water 1⁄2 Cup (8 tbs)
  Condensed cream of chicken soup 1 Can (10 oz)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Boned chicken/1 cup cooked chicken 1 Can (10 oz), diced
  Chopped celery 1⁄4 Cup (4 tbs)
  Toasted almonds 2 Tablespoon, chopped
  Finely chopped onion 1 Tablespoon
  Pepper 1 Dash
For the second layer
  Cold water 1⁄4 Cup (4 tbs)
  Jellied cranberry sauce 1 Pound
  Orange 1 , peeled, diced
Directions

MAKING
1) Into a saucepan, add in 1 cup cold water. Sprinkle gelatin over it.
2) Cook the pan on low heat, while stirring, till the gelatin has dissolved.
3) Take the pan off the heat.
4) In a bowl, mix in the cream of chicken soup, mayaonnaise and lemon juice.
5) Add in the gelatine into the soup mixture and stir well.
6) Refrigerate the mixture till it just begins to thicken.
7) Take the bowl out of the fridge. Gently fold in the chicken, almonds, chopped onion and pepper.
8) Transfer the mixture into a 1 1/2-quart mould.
9) Refrigerate the mixture till it sets completely.
10) To prepare the second layer, add in 1/4 cup cold water into a saucepan. Sprinkle gelatin over it.
11) Cook the pan on low heat, while stirring, till the gelatin has dissolved. Take the pan off the heat.
12) With a fork, crush the jellied cranberry sauce
slightly. Add in the gelatine mixture.
13) Refrigerate the second layer till it starts to set.
14) Gently fold in the diced oranges. Pour the second layer on top of the chicken layer.
15) Let chill till completely set.

SERVING
16) On a serving platter, arrange the crisp salad greens.
17) Unmould the Double Decker Chicken Mold onto the platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
8

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