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Sour Cream Chicken Mousse

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  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Boiling water/Chicken broth 2 Cup (32 tbs)
  Chicken bouillon cubes 4
  Lemon juice 3 Tablespoon
  Dry mustard 1 Teaspoon
  Curry powder 2 1⁄2 Teaspoon
  Onion salt 1 Teaspoon
  Dairy sour cream 2 Cup (32 tbs)
  Diced cooked chicken 3 Cup (48 tbs) (Or More)
  Chopped celery 1 Cup (16 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped pimiento 3⁄4 Cup (12 tbs)
  Roasted diced almonds 1⁄4 Cup (4 tbs)

In a large bowl, sprinkle gelatine over surface of 1/2 cup of cold water; let stand about 15 minutes to soften gelatine.
Pour boiling water, or broth, over bouillon cubes to dissolve; add lemon juice, mustard, curry powder and onion salt.
Pour bouillon mixture over gelatine, stirring until gelatine is dissolved.
Let cool about 5 minutes.
Stir in sour cream, mixing well, refrigerate until consistency of unbeaten egg white, 40 to 45 minutes.
Fold chicken, celery, green pepper, pimiento and almonds into gelatine mixture; mix well and turn into 1 1/2 quart mould or 8 six ounce custard cups.
Cover and refrigerate until mousse is firm.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1835 Calories from Fat 1064

% Daily Value*

Total Fat 122 g187.7%

Saturated Fat 56.7 g283.6%

Trans Fat 0 g

Cholesterol 536.8 mg178.9%

Sodium 6164.9 mg256.9%

Total Carbohydrates 60 g19.9%

Dietary Fiber 14.7 g59%

Sugars 34.7 g

Protein 136 g272.1%

Vitamin A 149.8% Vitamin C 315.3%

Calcium 81.5% Iron 63.8%

*Based on a 2000 Calorie diet

Sour Cream Chicken Mousse Recipe