Chicken Mousse

• 1 envelope unflavored gelatin
• 1 1/2 cups cold water, divided
• 2 teaspoons chicken-flavored bouillon granules
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper
• 1/2 teaspoon Worcestershire sauce
• 2 teaspoons minced onion
• 1 1/2 cups diced cooked chicken
• 1/4 cup coarsely chopped celery
• 1 tablespoon coarsely chopped ripe olives
• 1 tablespoon chopped pimiento
• 1 tablespoon chopped fresh parsley
• 1 cup whipping cream, whipped
• Paprika (optional)

1. Soften gelatin in 1/2 cup water in a small saucepan. Cook over low heat, stirring constantly, until smooth and thickened. Add bouillon granules, salt, pepper, and Worcestershire sauce, stirring until granules are dissolved. Remove from heat; add remaining water and onion, stirring well. Chill until the consistency of unbeaten egg whites. Gently stir in chicken, celery, olives, pimiento, and parsley. Fold in whipped cream; spoon into a lightly oiled 4-cup mold. Cover, and chill overnight. Sprinkle with paprika, if desired. Serve with crackers.

unflavored gelatin, cold water, chickenflavored bouillon granules, salt, red pepper, worcestershire sauce, onion, chicken, celery, olives, pimiento, parsley, whipping cream, paprika

Taken from www.myrecipes.com/recipe/chicken-mousse (may not work)