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Cold Chicken Souffle

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Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 1⁄2 Cup (8 tbs)
  Condensed cream of chicken soup 21 Ounce (Two 10 1/2 Ounce Cans)
  Curry 2 Tablespoon
  Cooked chicken curry 6 Cup (96 tbs)
  Seasoned salt To Taste
  Pepper To Taste
  Heavy cream/Whipping cream 2 Cup (32 tbs)
  Toasted sesame seed 1 Tablespoon
  Cooked chicken slivers 1⁄2 Cup (8 tbs)
  Bottled chutney 1⁄2 Cup (8 tbs)
Directions

Day before serving: In large bowl, sprinkle gelatin over cold water; set aside to soften.
In saucepan, prepare soup as label directs but add curry.
Pour hot soup over gelatin; stir until gelatin dissolves.
Sprinkle chicken with seasoned salt and pepper; add to soup; chill until mixture mounds slightly.
Meanwhile, make collar by folding 30-inch piece of foil in half lengthwise; lightly grease it.
Wrap collar around outside of greased 1 1/2-quart souffle dish and secure with cellophane tape.
Whip cream.
Fold into cooled chicken mixture, then pour mixture into souffle dish.
Refrigerate.
At serving time: With metal spatula, loosen foil collar from souffte; remove.
Sprinkle souffle with sesame seed; garnish with chicken slivers.
Serve with chutney.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Sprinkling
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
6

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