Congealed Chicken Salad - cooking recipe

Ingredients

1 can cream of chicken soup
1 (3 oz.) cream cheese
1 envelope unflavored gelatin
1/2 c. cold water
2 Tbsp. mayonnaise

Preparation

Heat cream of chicken soup and cream cheese until cheese is melted. Remove from heat and add gelatin, dissolved in cold water. Blend well. Blend in mayonnaise.
Pour into a square dish.
Place in the refrigerator to congeal.
Let stand at least 2 hours. Cut into squares and serve on lettuce.
Yields 4 to 6 servings.