For a more sophisticated flavor profile, consider using homemade mayonnaise. If you don't have sweet pickle relish, finely diced sweet pickles are a perfect substitute. To easily remove the salad from the mold, dip the mold briefly in warm water before inverting onto a serving plate. Garnish with fresh parsley or a sprinkle of paprika for added visual appeal. Adding a pinch of celery seed to the chicken mixture elevates the dish.
Congealed Chicken Salad
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs 10 mins
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SERVING12 People
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VIEWS25
Elevate your holiday gathering with this unexpectedly delightful Congealed Chicken Salad. A harmonious blend of savory chicken, tangy pickles, and creamy textures, this retro-chic dish is a conversation starter and a guaranteed crowd-pleaser. Serve with an assortment of crackers for a truly memorable experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol94 mg
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Protein24 g
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Saturated Fat10 g
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Sodium422 mg
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Sugar3 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs 30 mins
Poach the Chicken (1 hour 30 minutes): In a large pot, cover the whole chicken with water. Bring to a boil, then reduce heat and simmer until the chicken is cooked through (about 1 hour 30 minutes). The internal temperature should reach 165°F (74°C). Remove the chicken from the pot and let it cool slightly. Reserve about 1 cup of the chicken broth.
02
Step
20 mins
Prepare the Chicken (20 minutes): Once the chicken is cool enough to handle, remove the skin and bones. Chop the chicken meat into small, bite-sized pieces. In a large bowl, combine the chopped chicken with the sweet pickle relish and mayonnaise. Mix well and set aside.
03
Step
10 mins
Dissolve Gelatin and Combine with Soup (10 minutes): In a medium saucepan, combine the condensed cream of mushroom soup and the unflavored gelatin. If the soup is too thick, add 1/4 cup of the reserved chicken broth. Heat over low heat, stirring constantly, until the gelatin is completely dissolved. Do not boil.
04
Step
5 mins
Incorporate Cream Cheese (5 minutes): Remove the saucepan from the heat and add the softened cream cheese. Stir until the cream cheese is completely melted and the mixture is smooth and creamy. Ensure there are no lumps.
05
Step
5 mins
Combine all Ingredients (5 minutes): Add the chicken, pickle, and mayonnaise mixture to the cream cheese and soup mixture. Stir gently until all ingredients are evenly combined. For a smoother consistency, you can use an immersion blender for a few seconds, being careful not to over-process.
06
Step
4 hrs
Chill and Set (at least 4 hours): Pour the mixture into a lightly greased mold or serving dish. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, until firm.
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Birdie Blick
Jun 27, 2025I was skeptical at first, but this was a huge hit at our holiday party! Everyone loved it!" - Sarah M.
Opal Bahringer
Jun 17, 2025My grandmother used to make this, and this recipe brought back so many memories. It was perfect!" - David L.
Catalina Moore
Mar 21, 2025I added a little diced celery for some extra crunch, and it was fantastic!" - Emily K.