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Cold Chicken Souffle Recipe
|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)|
Calories 715 Calories from Fat 368
% Daily Value*
Total Fat 42 g64.1%
Saturated Fat 22.3 g111.5%
Trans Fat 0 g
Cholesterol 164.7 mg
Sodium 1192 mg49.7%
Total Carbohydrates 56 g18.7%
Dietary Fiber 2.2 g9%
Sugars 6.5 g
Protein 26 g51.5%
Vitamin A 88.9% Vitamin C 12.6%
Calcium 11.2% Iron 20.6%
*Based on a 2000 Calorie diet
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.