1 small box lemon Jello
1/4 c. hot water
1 can chicken noodle soup
8 oz. cream cheese
2 c. chicken, diced
1 c. celery, diced
1/2 c. onion, diced
1/2 c. green pepper, diced
1/2 c. mayonnaise
Dissolve Jello in hot water. Simmer soup and cream cheese until
almost melted; mix with Jello and let cool. Mix with other
ingredients and pour in salad mold. Leave in refrigerator
overnight. Serve as a salad or as a spread on crackers.
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