LAYER 1:
1 tbsp. (1 env.) unflavored gelatin
1/4 c. cold water
1 (1 lb.) can jellied cranberry sauce
1/2 c. orange juice
1/2 c. diced celery
1/4 c. chopped pecans

LAYER 2:
1 tbsp. (1 env.) unflavored gelatin
1/4 c. cold water
1 c. hot chicken broth or bouillon
3/4 c. mayonnaise or salad dressing
1/2 c. evaporated milk
2 c. diced chicken

LAYER 1: Soften gelatin in cold water. Mash cranberry sauce; add orange juice; beat, stirring until sauce melts. Stir in gelatin. Chill until slightly set. Add celery and nuts. Pour in 9 1/2" x 3" loaf pan. Chill firm.

LAYER 2: Soften gelatin in cold water; stir into broth. Chill until partially set. Blend mayonnaise, milk, salt and gelatin. Add chicken. Spoon over cranberry layer. Chill firm. Unmold and slice to serve.