Total Calories: 310
In a large pot, cover chicken with cold water and add next 6 ingredients. Bring water to a rolling boil, reduce heat, and simmer for 1 1/2 hours, or until chicken is tender. Reserve and strain 1 cup of broth. When chicken is cool, skin, bone, and cut it into small pieces. In a large bowl, soften gelatin in reserved chicken broth. In a saucepan, blend cream cheese with the chicken soup over low heat; add it to gelatin mixture. To this mixture, add chicken and remaining ingredients, and mix well. Pour mixture into a 9x13-inch pan. Refrigerate at least 24 hours.
Cut mousse into squares and serve it on lettuce leaves. The mousse may be topped with homemade mayonnaise.
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