Cold Chicken Souffle
|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)|
|Cooked chicken curry||6 Cup (96 tbs)|
|Seasoned salt||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)|
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.
Fold into cooled chicken mixture, then pour mixture into souffle dish.
At serving time: With metal spatula, loosen foil collar from souffte; remove.
Sprinkle souffle with sesame seed; garnish with chicken slivers.
Serve with chutney.