Williamsburg Chicken
Williamsburg Chicken recipe
Yield
8 servingsPrep
20 minCook
0 minReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 4 | cups |
chicken
cooked, diced |
|
| 1 | cup |
peas, canned
drained |
* |
| 1 ½ | cups | mayonnaise |
|
| ⅓ | cup |
pecans
chopped |
|
| 2 | large |
eggs
hard-cooked, chopped |
|
|
green grapes
for garnish |
*
|
||
| 2 | cups |
celery
diced |
|
| ½ | cup |
olives
stuffed, sliced |
*
|
| 2 | tablespoons | lemon juice |
|
|
salt and black pepper
to taste |
*
|
||
| ¼ | teaspoon | thyme |
*
|
| 1 ½ | cups | chicken broth |
|
| vegetable oil |
*
|
Trans-fat Free
Directions
Oil a 10x13 inch pan.
Soften the gelatin in a little cold water or chicken broth.
Place over low heat and stir until it dissolves.
Cool and stir in lemon juice, salt, pepper and thyme.
Mix well into the broth and mayonnaise.
Add all other ingredients, except grapes, and pour into pan.
Place in refrigerator overnight or for several hours until set.
Decorate with halved grapes and serve over salad greens.
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