Cold Chicken Souffle Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| Cold water | 1/2 Cup (16 tbs) | |
| 2 10 1/2-ounce cans condensed cream-of-chicken soup | ||
| Curry | 2 Tablespoon | |
| 6 cups cooked chicken chunks | ||
| Seasoned salt | 1 | |
| Pepper | 1 | |
| Aluminum foil | ||
| 2 cups heavy or whipping cream | ||
| Toasted sesame seed | ||
| 1/2 cup cooked chicken slivers | ||
| Bottled chutney | ||
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.
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.
Chef
