- 1 (4 pound) whole chicken
- 1/2 cup chopped sweet pickle
- 1 cup mayonnaise
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 (.25 ounce) envelopes unflavored gelatin
- In a large pot, boil chicken until done, drain and cool. Remove skin and bones and chop meat into small pieces. In a bowl, combine chicken, pickles and mayonnaise.
- In a saucepan, heat soup and gelatin until gelatin dissolves. Remove from heat and add cream cheese. Stir until smooth.
- Add chicken, pickles and mayonnaise to cream cheese mixture and mix until smooth. Pour into a greased mold and chill until firm.
04/18/2018
recipepes.com
Congealed Chicken Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
