1 c. boiling water 6 oz. pkg. lemon Jell-O 2 cans chicken noodle soup 2 c. chicken, shredded, or 2 cans, drained 1 c. mayonnaise 2 c. Cool Whip 1/4 c. onion, chopped 1/2 c. bell pepper, chopped 1 c. celery, chopped
Dissolve Jell-O in water. Let cool slightly. Add all other ingredients except mayonnaise and Cool Whip. Fold in mayonnaise and Cool Whip last. Pour in 9x13-inch dish. Refrigerate. Serve with crackers like a dip.
