Serves: 14
Total Calories: 310

2 (2 1/2-pounds) chicken
1 teaspoon salt
1 rib celery, quartered
1/4 teaspoon pepper
1 onion, quartered
1 bay leaf
1 carrot, sliced
2 envelopes unflavored gelatin
1 (8-ounce) package cream cheese, softened
1 (10 1/2-ounce) can cream of chicken soup
1 cup mayonnaise
2 cups chopped celery
2 tablespoons lemon juice
4 tablespoons chopped olives

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.

Nutritional Facts:

Serves: 14
Total Calories: 310
Calories from Fat: 180

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