1 envelope unflavored gelatin
1/4 c. cold water
1 c. hot chicken stock
2 tbsp. red pepper, chopped
1 c. celery, chopped
2 tbsp. green pepper, chopped
1 tbsp. onion, finely chopped
1 c. cooked rice
1/2 tsp. salt
1/4 c. French dressing
1/8 tsp. paprika
1/2 c. mayonnaise
Lettuce
2 c. cooked chicken, diced

Combine gelatin and cold water; leave about 10 minutes to soften. Add chicken stock; stir until gelatin has melted. Rinse mold with cold water; put in red and green peppers. Cover with 2 tablespoons melted gelatin. Refrigerate until set. Mix all ingredients except lettuce. Add remaining gelatin. When gelatin in mold is quite firm, spoon chicken mixture on top, leave until set. Unmold. Serve on bed of lettuce. Fill center with mayonnaise. Serves 5 or 6.