1 egg, separated
1 can condensed cream of chicken soup
1 1/2 tbsp. gelatin, soak in 1/2 c. water
1/2 c. chopped pecans
3 c. diced, cooked chicken
1/2 c. diced celery
1/4 c. diced green pepper
1/4 c. finely diced pimientos
1 tbsp. grated onion
1/3 c. sweet mixed pickles
1/3 c. mayonnaise

Beat egg white until stiff; set aside. Heat soup and egg yolk together. Add soaked gelatin and stir to dissolve, approximately 3 minutes. Chill slightly, then add remaining ingredients, with folding in the egg whites last. Pour into a 1 quart mold (a loaf dish may be used instead) which has been slightly oiled.

Optional: The bottom of the mold may be decorated with sliced green olives at the bottom, then carefully spoon the chicken mixture over this. Place in refrigerator overnight. Yield: 8