CHICKEN MOUSSE

Chicken Mousse image

Provided by Franchi Nicola

Time 1h15m

Number Of Ingredients 11

Previous Next

1 lb boneless chicken breast cooked
1 lb (16 oz) cream cheese, room temperature
1 can(s) (10 oz) tomato soup
1 1/2 pkg (or 1 tbl) unflavored gelatin
1/2 c cold water
1 c mayonnaise or salad dressing, whichever is preferred
1/2 c finely chopped celery
1/2 c finely chopped green onions (white & green parts)
oil
mold
crackers, or brushetta style bread to serve the mousse with.

Steps:

1. First cook chicken in a pot of salted water or use a chicken bouillon cube. Then purree the chicken or finely dice it.
2. Melt together cream cheese and tomato soup, whipping with a fork or whisk.
3. Just cool.
4. Mix together unflavored gelatine and cold water; mix into mayonnaise.
5. Using an electric mixer or processor, mix until smooth.
6. Stir in cooked shredded chicken, chopped celery, and chopped green onions.
7. Lightly oil a mold; pour mousse mixture in.
8. Refrigerate for 3 to 4 hours. Then unmold, using a hot, damp cloth around the mold. This makes it easier to come out whole.
9. This recipe can be adapted to shrimp. You can use 1 can of tiny shrimps instead of chicken. As for the mold it can be metal or silicone. Just use one greased or stick free 6 cup mold.
10. Place the molded mousse out with crackers or brushetta style bread.