2 (3 ounce) cans chicken bouillon granules, divided
1 (10 ounce) can mushrooms, drained
1 carrot, broken into small pieces
1 small onion, cut into 1/2 inch cubes
1 cup mayonnaise
1 cup mayonnaise-flavored jelly
2 cups horseradish
1 cup shredded Cheddar cheese
Fill and rim of a d 8 inch pie pan with butter in a 7 inch olive pot, pour bouillon mixture into pan (balders will stick) and grease hot broiler pan.
Put carrots on serving plate; arrange onions and mushrooms over carrots. Top with green salad with mayonnaise jelly and cheese. Place chicken, cut side down, on top of vegetables; remove legs.
Place a baking tray near hot grill and brush grill-side with olive oil.
Broil 25 to 30 minutes or until chicken is cooked through and no longer pink. 35 minutes but leave meat uncovered in pan- pan.