1 tbsp. plain gelatin
1 1/2 c. chicken broth, fat removed
2 cubes chicken bouillon
2 1/2 c. chicken, cubed
1 c. celery, finely chopped
1/4 c. pecans, chopped
1/2 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika

Soften gelatin in 1/4 cup cold water. Dissolve gelatin and bouillon cubes in broth which has been heated to the boiling point. Chill until partially set. Fold in remaining ingredients and turn into 9 x 13 or 10 x 14 baking dish. Chill several hours until firm.

1 (6 oz.) pkg. raspberry jello
1 c. boiling water
1 tbsp. lemon juice
2 (10 oz.) pkgs. frozen cranberry relish

Dissolve raspberry gelatin in boiling water. Add relish and lemon juice; pour over chicken. Chill overnight. Serve on crisp greens.