1 c. boiling water
6 oz. pkg. lemon jello
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 Jello 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.