Boil the whole chicken until it is done. When cool enough to handle, remove the meat from the skin and bones, and chop or shred it into small pieces.

Heat the chicken soup in a small saucepan and add the 2 packets of gelatin. Stir the gelatin until it dissolves, and then add the cream cheese. Remove the pan from the heat, and stir until the cream cheese is smooth and all the ingredients are well combined.

Add the shredded chicken, the sweet pickle relish and the mayonnaise to the cream cheese mixture and stir until smooth. Pour the mixture into a greased mold and chill until set. You can also use non-stick cooking spray on the mold. If you don't have a mold, try using a medium sized stainless steel bowl.

To unmold the chicken salad, fill a bowl with very hot water and dip the mold in the hot water for a few seconds. Flip it over and the mold should come easily off.