Combine chicken, celery, grapes, almonds, pickles, parsley, eggs, and salt. Soak gelatin in cold water for 5 minutes and dissolve in hot chicken stock. When cold, add mayonnaise and whipped cream. Stir until thick and fold in the chicken mixture. Pack into individual molds or an 8-cup ring. Yield: 8 to 10 servings. From
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 8|
|Calories from Fat: 424 (66%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 602.1mg||185 %|
|Sodium 725.7mg||25 %|
|Potassium 449mg||12 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 20.5g|
|Protein 33.5g||48 %|
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Calories per serving: 640
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