Jellied Chicken And Mushroom Salad
|Boneless chicken||14 Ounce (2 Cans, 7 Ounce)|
|Plain gelatin||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Mushroom soup||1 Can (10 oz)|
|Finely diced celery||1 Cup (16 tbs)|
|Diced pimento||2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Heat chicken and jellied juice in the top of a double boiler until the juice melts.
Soften gelatine in the cold water.
Dissolve over hot water, then mix with the canned soup and add the chicken mixture.
Chill until cool, but not set, and fold in remaining ingredients.
Spoon into 8 individual oiled molds.
Chill until set and unmold each on a slice of canned pineapple.
Top with mayonnaise and a sprinkle of toasted almonds.