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| Everest Chicken Salad
1 package of unflavored gelatin
1/2 cup of cold water
1 can of cream of celery soup
one 3 package of cream cheese
2 cups of diced celery
2 tablespoons of chopped parsley
1 tablespoon of lemon juice
1 shredded carrot |
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Dissolve the gelatin in cold water. Blend soup into gelatin over low heat. Mix in cheese, remove from heat. Add the remaining ingredients. Refrigerate in mold until set or firm. Serve with a dressing on lettuce. Yield 8 servings
Submitted by Kelsey I found this in an old cookbook my mother had. It's one of my families favorite, the original recipe was by Mrs. Frank Everest
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