Chicken Salad From Scratch - cooking recipe

Ingredients

1 oven-roasted deli chicken (rotisserie)
3 ounces lemon Jell-O gelatin
1 cup chicken broth
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 cup mayonnaise
1/2 cup heavy cream
3 hard-boiled eggs, chopped (optional)
4 tablespoons dill pickle relish (optional)
1 cup celery, chopped (optional)
1 cup baby peas, thawed if frozen (optional)
1/2 lb pimento cheese, small cube (optional)
1/2 cup chopped pecans (optional)
1/2 cup chopped red peppers (optional) or 1/2 cup green pepper (optional)
2 ounces chopped pimiento (optional)
Garnish
1/2 cup sliced green olives
2 ounces sliced pimientos
lettuce leaf

Preparation

Remove skin and bones from chicken and dice;place in large bowl.
In a large bowl, dissolve jello in boiling broth and seasonings and cool.
Combine mayo and cream with whisk or electric beater and fold into cooled jello.
Mix any or all of the optional ingredients into the large bowl of chicken and add to jello mixture.
Pour into a 13'X7\"X2\" glass cooking pan, or into your own mold as desired.
Garnish with green olives and strips of pimento or parsley and serve on lettuce bed with dollup of mayonnaise and paprika.