Molded Chicken Loaf

Preparation info

  • Difficulty

    Easy

  • Makes

    10 to 12

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Summer favorite—serve with peas and new potatoes in cream

Ingredients

  • 2 envelopes unflavored gelatin
  • c. chicken broth
  • 4 c. diced cooked chicken
  • Salt
  • Pepper
  • 2 tsp. lemon juice
  • 2 tblsp. chopped parsley
  • ¾ c. finely chopped celery
  • 2 tblsp. chopped sweet pickle
  • ¼ c. chopped pimiento
  • 1 c. mayonnaise or salad dressing

Method

  • Soften gelatin in ½ c. cold chicken broth. Heat remaining broth. Add gelatin, and stir until it dissolves.
  • Add chicken, and salt and pepper to taste. Cool until mixture starts to thicken. Then fold in remaining ingredients. Pour into 9 X 5 X 3″ loaf pan. Chill several hours.
  • Unmold on platter. If you like, garnish with tomato slices and green pepper rings.