Best Chicken Mold Recipes

Chicken Mold image

Provided by Cindy W.

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 (3 ounce) packages cream cheese
1 (10 3/4 ounce) can cream of chicken soup
1 small onion, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 cup mayonnaise
2 tablespoons gelatin
1/4 cup water
16 ounces cooked chicken, diced
1 cup celery, diced

Steps:

Combine cream cheese, soup, onion, Worcestershire, salt, and mayonnaise in double boiler over low heat. Stir till mixture is smooth. Remove from heat.
Add gelatin, which has been softened in the 1/4 cup water. Stir till blended.
Add chicken and celery, mix well.
Pour into mold. Chill in refrigerator till set. Un-mold and serve on a bed of lettuce.

Nutrition Facts : Calories 330.1, Fat 23.2, SaturatedFat 7.8, Cholesterol 76.6, Sodium 744, Carbohydrate 12, Fiber 0.3, Sugar 3, Protein 18.6

Cranberry Chicken Mold image

Provided by CJAY8248

Categories < 30 Mins

Time 30m

Yield 1 mold, 10 serving(s)

Number Of Ingredients 15

1 tablespoon unflavored gelatin
1/4 cup cold water
2 cups whole cranberry sauce
1 cup crushed pineapple
1/2 cup walnuts, chopped
1 tablespoon lemon juice
1 tablespoon unflavored gelatin
1/4 cup water
1 cup mayonnaise
1/2 cup cold water
3 tablespoons lemon juice
3/4 teaspoon salt
2 cups diced cooked chicken
1/2 cup celery, diced
2 tablespoons chopped parsley

Steps:

For cranberry part: Dissolve gelatin and 1/4 cup water over (double boiler) hot water. Add cranberry sauce, pineapple, nuts, and lemon juice. Pour into 10x6" mold or pan. Chill until firm.
For chicken part: Prepare gelatin as before. Blend in mayonnaise, 1/2 cup cold water, lemon juice, salt, chicken, celery, and parsley. Pour over cranberry layer and chill. Serve in squares, with cranberry part on top.

Nutrition Facts : Calories 282.5, Fat 13.6, SaturatedFat 2, Cholesterol 27.1, Sodium 386.7, Carbohydrate 32.6, Fiber 1.3, Sugar 26.5, Protein 9.6

Chicken Salad In A Mold image

Number Of Ingredients 23

Chicken and Broth:
1 broiler-fryer chicken 3 1/2 -pound + 1 whole chicken breast
2 carrots large, pared and sliced
2 onions medium, quartered and sliced
2 ribs celery with some leaves
6 sprigs parsley fresh
2 bay leaves
8 peppercorns crushed
3 quarts water
* See note below.
2/3 cup mayonnaise real
1/3 cup sour cream
1 teaspoon lemon juice fresh
1 teaspoon cream style horseradish
Blend well and refrigerate until served.
* Part two.
2 tablespoons unflavored jello
1/4 cup water cold
4 cups chicken broth heated
1 1/3 cups celery finely diced
3 eggs hard-cooked and chopped
1/2 cup mayonnaise real
1/3 cup green onion chopped with some greens

Steps:

* Remove as much fat as possible from chicken place in large saucepan with carrots, onions, celery, parsley, bay leaves, peppercorns, and water. Bring to boil and skim as foam rises to surface, about 10 minutes. Reduce heat cover and simmer until tender, about 60 minutes. Let chicken cool in broth remove from broth. Set saucepan in freezer to congeal fat, about 2 hours. Remove broth from freezer and lift off layer of fat from top. Bring to boil reduce contents uncovered until there are 4 cups broth remaining. Remove from heat. Salad Dressing: Salad:*Remove meat from chicken bones skin and cut into bite-size pieces to measure 4 cups. Cover and refrigerate. Soften gelatin in water add to hot broth and stir to dissolve. Cool and refrigerate until gelatin becomes consistency of egg white. Add chicken and remaining ingredients except lettuce to gelatin mixture mix well. Pour into rinsed 2-quart mold. Chill until firm. Unmold onto a lettuce-lined platter. Serve dressing separately.

Nutrition Facts : Nutritional Facts Serves