2 cans undiluted chicken noodle soup
2 (3 oz.) pkgs. lemon jello
1/2 c. chopped celery
1 (4 oz.) pimento
1/2 c. chopped green onions
2 (8 oz.) pkgs. cream cheese
1 c. mayonnaise
3 c. chopped chicken breast
1/3 c. chopped green pepper

Heat soup. Crumble cheese and add to hot soup. Stir well. Blend in mayonnaise and set aside to cool. Dissolve gelatin in 1/2 cup boiling water. Stir into soup mixture. Add chopped vegetables and chicken.

Pour into greased 9x13 inch baking dish. Refrigerate overnight. Cut into squares. Place on lettuce leaves. Freezes well.