Easy Molded Chicken Salad

This is a tasty Molded Chicken Salad. It is a culmination of a couple of recipes I found on the web. I don't have a jello mold so I use an 8x8" square Pyrex dish. The portions are quite thick. I am sure you can use a 9x13" baking instead if you want thinner portions.

• Ready In: 5 hrs
• Serves: 6
• Yields: 1 oblong pan

Ingredients

• 2  envelopes  knox unflavored gelatin
• 1⁄2 cup  cold water
• 2 1⁄2 cups chicken broth (homemade or canned)
• 1  cup mayonnaise or 1  cup Miracle Whip
• 1  diced green bell pepper, or red bell pepper or a combination (appx 1 cup)
• 8  green onions, diced (appx 3/4 cup)
• 2  cups  diced  cooked chicken

Directions

1. Put the diced bell peppers and green onions in the same bowl.
2. Chill in refrigarator until ready to use.
3. Pour the chicken broth into a saucepan and bring it to a boil
4. Meanwhile, pour the cold water into a large mixing bowl.
5. Sprinkle the Knox Gelatin into it, stirring as you add until well mixed
6. Pour the chicken broth into the gelatin mixture, using a wire whisk, until gelatin is completely dissolved.
7. Add the Mayonnaise or Miracle Whip using the wire whisk until well mixed and no lumps appear.
8. Add the bell pepper and green onion mixture and mix well.
9. Add the diced chicken and mix well.
10. Pour the mixture into desired baking dish or jello mold.
11. Cover with lid or plastic wrap.
12. Refrigerate for 4 hours or untl set.
13. If using a Jello mold, unmold it onto a plate.
14. For a nice touch. place some lettuce leaves on the plate before unmolding the jello salad.
15. If using a cake pan or pyrex dish, serve the jello salad from it.