CHICKEN MOUSSE
I am allergic to all types of fish. So my mom changed her Shrimp Mousse recipe to Chicken Mousse recipe. We have this at Christmas dinner and then the next morning! It is a great recipe and delicious! Everyone eats the Chicken more than the mousse! Enjoy!
Provided by Franchi Nicola
Categories Poultry Appetizers
Time 1h15m
Number Of Ingredients 11
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.
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Sage Thompson
[email protected]This recipe is a great way to use up leftover chicken. I also love that it can be made ahead of time, so it's perfect for busy weeknights.
Daphney Joseph
[email protected]I'm not sure what went wrong, but my mousse turned out grainy and bland. I think I might have overcooked the chicken.
tanjilaafrin tanjilaafrin
[email protected]Overall, I was very happy with this recipe. The mousse was delicious, and it was a fun and easy dish to make. I'll definitely be making it again.
sayaba rai
[email protected]This recipe was a bit too complicated for me. I'm a beginner cook, and I found the instructions to be a bit confusing.
Kanishka Randew
[email protected]I had some trouble finding chicken livers, but I was able to make the mousse without them. It was still very good, but I think it would have been even better with the livers.
MMA fighter Nazeer khan mma club taxila fighter
[email protected]This mousse was a bit too rich for my taste, but it was still very good. I think I'll try making it with a different type of meat next time.
Udoy Costa
[email protected]I was a bit skeptical about making chicken mousse, but I'm so glad I tried this recipe. It was surprisingly easy to make, and the results were amazing. The mousse was light and fluffy, with a delicate chicken flavor.
Tayyaba Anwar
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser. The mousse is so versatile - I've served it as an appetizer, a main course, and even a dessert.
Ameh Helen
[email protected]I've never made mousse before, but this recipe was easy to follow and turned out great. The mousse was smooth and creamy, and the chicken flavor was delicious.
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[email protected]This chicken mousse was a hit at my dinner party! It was so light and fluffy, and the flavors were perfect. I especially loved the hint of nutmeg.