Molded Chicken Salad - cooking recipe

Ingredients

1 can (15 1/2 oz.) crushed pineapple in juice, drained and juice reserved
1 can (14 1/2 oz.) ready to serve chicken broth
1 pkg. (3 oz.) lime flavored gelatin
1 c. mayonnaise
2 c. chopped cooked chicken
2 stalks celery chopped (1 c.)

Preparation

Heat juice and broth to boiling in a 2-quart saucepan.
Stir in gelatin until completely dissolved.
Stir in mayonnaise and mix until smooth.
Add pineapple, chicken and celery.
Pour into 2-quart mold and refrigerate 4 hours or overnight.