Chicken Mousse Recipe

No Photo

Have you made this?

 Share your own photo!

Chicken Mousse

Franchi Nicola


I am allergic to all types of fish. So my mom changed her Shrimp Mousse recipe to Chicken Mousse recipe. We have this at Christmas dinner and then the next morning! It is a great recipe and delicious! Everyone eats the Chicken more than the mousse! Enjoy!

★★★★★ 1 vote
10-12 appetizer portions
1 Hr 15 Min


1 lb
boneless chicken breast cooked
1 lb
(16 oz) cream cheese, room temperature
1 can(s)
(10 oz) tomato soup
1 1/2 pkg
(or 1 tbl) unflavored gelatin
1/2 c
cold water
1 c
mayonnaise or salad dressing, whichever is preferred
1/2 c
finely chopped celery
1/2 c
finely chopped green onions (white & green parts)
crackers, or brushetta style bread to serve the mousse with.


1First cook chicken in a pot of salted water or use a chicken bouillon cube. Then purree the chicken or finely dice it.
2Melt together cream cheese and tomato soup, whipping with a fork or whisk.
3Just cool.
4Mix together unflavored gelatine and cold water; mix into mayonnaise.
5Using an electric mixer or processor, mix until smooth.
6Stir in cooked shredded chicken, chopped celery, and chopped green onions.
7Lightly oil a mold; pour mousse mixture in.
8Refrigerate for 3 to 4 hours. Then unmold, using a hot, damp cloth around the mold. This makes it easier to come out whole.
9This recipe can be adapted to shrimp. You can use 1 can of tiny shrimps instead of chicken.

As for the mold it can be metal or silicone. Just use one greased or stick free 6 cup mold.
10Place the molded mousse out with crackers or brushetta style bread.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Other Tag: Quick & Easy
Hashtags: #shrimp, #mousse