Molded Chicken Salad - cooking recipe

Ingredients

1 Tbsp. Knox gelatine
1/4 c. cold water
2 heaping c. diced chicken (white meat) or tuna
1 c. chopped celery
1 c. mayonnaise
1/2 c. half and half cream
1/4 c. slivered almonds
2 pkg. lemon jello
2 c. boiling water
2 pkg. cranberry relish

Preparation

Dissolve Knox gelatine and 1/4 cup cold water over hot water. Mix dissolved gelatine, chicken, celery, mayonnaise, cream and almonds together and chill until firm, using either a 9 x 9-inch pan or 2-quart casserole.
When set, dissolve jello in 2 cups of boiling water.
Add relish and pour over top of chicken.
Serves 8 to 10.