Chicken Salad With Cranberry/Lemon Jello Topping

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 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. 1

   Soften 1 envelope of Knox gelatin in 1/4 cold water.

2. 2

   Add 1/4 cup boiling water.

3. 3

   Stir until dissolved.

4. 4

   Add chicken, mayo, celery, and onion.

5. 5

   Mix well and pour into an 8 by 8 or 9 by 9 pan.

6. 6

   Chill while you prepare the topping.

7. 7

   Mix lemon jello, boiling water, cranberry sauce, and orange juice.

8. 8

   Spoon over the chicken pan mixture.

9. 9

   Refrigerate overnight.

10. 10

    A double recipe can be made in a 9 by 13 pan.