Instructions: First Layer:
Soak gelatin in cold water and pour into hot chicken broth, add remaining first layer ingredients, pour into a 9 x 12-inch glass cake pan. Chill until firm.

Second Layer:
Soak gelatin for second layer. Stir into hot cranberry sauce. Cool; add celery, nuts and orange juice. Let set partially; pour over jelled chicken layer. When set cover with saran wrap and keep in refrigerator until ready to serve.

Yield: 12 servings.

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