Cranberry Top Chicken Loaf
Prep: 20 min
Total: 20 min
Serves: 8
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A refreshing twist on traditional chicken salads with its unique layering of tender chicken and a vibrant, tangy cranberry-orange topping. The crunchy pecans add a lovely texture, while the creamy mayonnaise binds everything together for a satisfying bite. Perfect for picnics, holiday gatherings, or simple family dinners, this Cranberry Top Chicken Loaf is sure to impress your guests and make mealtime feel special.
Ingredients
Ingredients
- 2 Packets Unflavored Gelatin
- 1/2 Cup Water
- 1 Lb Jellied Cranberry Sauce
- 1/2 Cup Orange Juice
- 1/2 Cup Celery - Diced
- 1/4 Cup Pecan - Chopped
- 1 Cup Chicken Broth (or Bouillon)
- 2/3 Cup Mayonnaise
- 1/2 Cup Evaporated Milk
- 1/2 Tsp Salt
- 2 Cups Canned (or Cooked Chicken) - Diced
Directions
Directions
- Soften 1 envelope gelatin in 1/4 cup cold water.
- Mash cranberry sauce; add orange juice.
- Heat, stirring, until cranberry sauce melts.
- Stir in gelatin; chill until slightly thickened.
- Add celery and pecans; pour into 9 1/2 x 5 x 3-inch loaf pan.
- Chill until firm.
- Soften remaining gelatin in remaining cold water; stir into broth until dissolved.
- Chill until partially set.
- Blend mayonnaise with milk, salt and gelatin mixture.
- Add chicken; spoon over cranberry layer.
- Chill until firm.
Nutrition
Per serving · 8 servingsCalories
290
Fat
20 g
Saturated fat
3 g
Carbohydrates
18 g
Sugar
6 g
Fiber
1 g
Protein
11 g
Sodium
550 mg
Cholesterol
40 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Packets Unflavored Gelatin
- 1/2 Cup Water
- 1 Lb Jellied Cranberry Sauce
- 1/2 Cup Orange Juice
- 1/2 Cup Celery - Diced
- 1/4 Cup Pecan - Chopped
- 1 Cup Chicken Broth (or Bouillon)
- 2/3 Cup Mayonnaise
- 1/2 Cup Evaporated Milk
- 1/2 Tsp Salt
- 2 Cups Canned (or Cooked Chicken) - Diced
