From Sydney MacKenzie Knocks ‘Em Dead, available now.

Print

Created by on May 23, 2018

Ingredients

  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 envelope (1 Tbsp) unflavored gelatin
  • 3 tbsp. water
  • 3/4 c mayo
  • 1 (8 ounce) package cream cheese, softened
  • 1 onion, chopped
  • 1 each cup celery and onion, chopped
  • 1 (5 ounce) can chicken chunks, drained

Instructions

  1. In a small pot, heat chicken soup.
  2. In a small bowl, combine gelatin and water and stir it into the heated soup.
  3. Blend mayonnaise, cream cheese, onion, and celery into the soup mixture.
  4. Add chicken and continue mixing.
  5. Refrigerate overnight.
  6. Spread on a toasted English Muffin.
  7. Cut it in half.
  8. Pack for lunch.