Cranberry Chicken Shari
|Canned whole cranberry sauce||1 Pound (1 Can)|
|Canned crushed pineapple||9 Ounce, drained (1 Can)|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
|For the chicken layer|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Lemon juice||3 Tablespoon|
|Cooked and cubed chicken/Cooked and cubed turkey||2 Cup (32 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
In a saucepan, soften gelatin in water.
Place over low heat and stir until dissolved.
Add cranberry sauce, pineapple, nuts and lemon juice; mix well.
Pour in an 8-inch square baking dish and refrigerate until almost firm.
To make the chicken layer, in a small saucepan, soften gelatin in water; place over low heat and stir until dissolved.
Combine remaining ingredients.
Add dissolved gelatin and mix well.
Pour Chicken Layer over top and refrigerate until firm.
Makes 8 servings.