Chicken Salad Mousse

• 1 large (4 to 5 lb.) chicken
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 (10 oz.) pkg. frozen peas, thawed and drained
• 3 envelopes unflavored gelatin
• 1 1/2 c. reserved broth from chicken
• 1 1/2 c. finely chopped celery
• 1 c. lite sour cream
• 3/4 c. sweet pickle relish
• 1 tsp. lemon juice
• 1/4 to 1/2 tsp. curry powder
• 4 hard-cooked eggs
• 1/2 c. cold water

1. Place chicken in large pot and cover with water.
2. Add salt and pepper; bring to a boil.
3. Reduce heat, cover and simmer until chicken is tender and falls from bones.
4. When cool, discard skin and bones.
5. Cut chicken in 1/2-inch pieces (about 4 cups).
6. Reserve 1 1/2 cups chicken broth.
7. Remove fat and pour into saucepan.
8. In large bowl, mix chicken, peas, relish, lemon juice, curry powder, eggs, celery, mayonnaise and sour cream in a cup.
9. Dissolve gelatin in water and stir into reserved broth.
10. Heat to boiling, stirring continuously.
11. Cool slightly and combine with chicken mixture. Spray a 10-cup mold or 2 (9 x 5-inch) loaf pans with nonstick cooking spray.
12. Pour mixture into mold.
13. Refrigerate until firm, 1 hour or overnight.
14. Unmold.
15. Slice on bed of lettuce.

chicken, salt, pepper, frozen peas, unflavored gelatin, reserved broth from chicken, celery, sour cream, sweet pickle relish, lemon juice, curry powder, eggs, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911551 (may not work)