1 chicken, about 4 lbs.
1 1/2 (11 oz.) can of cream of mushroom soup (undiluted)
1 1/2 sm. pkg. (3 oz.) cream cheese
3 tbsp. plain gelatin
3/4 c. cold water
3/4 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped celery
1 1/2 c. Miracle Whip salad dressing
1 tsp. horseradish

Boil chicken until cooked, cool and de-bone the meat. Tear meat into small pieces. Melt soup and cream cheese. Dissolve gelatin in water and add to the soup mixture. Add remaining ingredients. Pour into a large glass pan or mold. Chill overnight. Serves 10 to 12.