Chicken Salad With Cranberry/Lemon Jello Topping

READY IN: 14hrs
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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