Congealed Chicken Salad

Recipe View 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.

Recipe View 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.

Recipe View 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.

Recipe View 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.

Recipe View 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.

Recipe View 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.