Title: Williamsburg Chicken
Categories: Entree Chicken
Yield: 10 Servings

1		Envelope unflavored gelatin
4	c	Chicken, cooked, diced
1	c	Canned peas, drained
1 1/2	c	Mayonnaise
1/3	c	Pecans, chopped
2		Eggs, hard cooked, chopped
		Green grapes for garnish
2	c	Celery, diced
1/2	c	Stuffed olives, sliced
2	tb	Lemon juice
		Salt & pepper to taste
1/4	ts	Leaf thyme
1 1/2	c	Chicken broth
		Oil

Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens.

Mrs. Harold Cook

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