1 envelope unflavored gelatine
1 3/4 cups chicken broth
2 cups cut up cooked chicken
2 tablespoons lemon juice
1/4 cup chopped celery
2 tablespoon pimento stuffed olives, sliced
1 tablespoon minced onion
1/2 teaspoon salt
Sprinkle gelatine over 1/2 cup chicken broth to soften. Stir over low heat until gelatine is dissolved; stir in remaining broth. Chill until slightly thickened.
Stir chicken, lemon juice, celery, olives, onion and salt into gelatine. Pour into a 9 x 5 x 3-inch loaf pan, Chill until firm.
Cut into slices to serve as sandwiches.
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