2 tbsp. plain gelatin
1/2 c. water
1 can tomato soup
8 oz. cream cheese
1 c. mayonnaise
1 c. celery, chopped
2 green onions, chopped
1/4 c. almonds, sliced
1/2 c. stuffed olives, chopped
2 c. cooked chicken, diced

Soften gelatin in water. Heat soup and add gelatin and cream cheese; stir until melted. Cool; then add mayonnaise, celery, onions, almonds, olives, and chicken. Combine and pour into mayonnaise-greased 13 x 9 pan. Refrigerate until gelled. Cut and serve. Serves 8-10.