Chicken Salad With Cranberry/Lemon Jello Topping

Chicken Salad With Cranberry/Lemon Jello Topping

poniedziałek, 27 stycznia 2014

Chicken Salad With Cranberry/Lemon Jello Topping

Time: 14 hrs

Ingredients

• 1 (7 g) envelope knox gelatin
• 1/4 cup cold water
• 1/4 cup boiling water
• 2 cups cooked chicken, chopped
• 1 cup chopped celery
• 1 cup mayonnaise
• 2 tablespoons dried onion flakes or 2 tablespoons fresh onions
• 1 (3 ounce) box lemon Jell-O gelatin
• 3/4 cup boiling water
• 1 (15 ounce) can jellied cranberry sauce
• 1/4 cup orange juice

Directions

• 1 Soften 1 envelope of Knox gelatin in 1/4 cold water.
• 2 Add 1/4 cup boiling water.
• 3 Stir until dissolved.
• 4 Add chicken, mayo, celery, and onion.
• 5 Mix well and pour into an 8 by 8 or 9 by 9 pan.
• 6 Chill while you prepare the topping.
• 7 Mix lemon jello, boiling water, cranberry sauce, and orange juice.
• 8 Spoon over the chicken pan mixture.
• 9 Refrigerate overnight.
• 10 A double recipe can be made in a 9 by 13 pan.