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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |