Ingredients:

2 (3 oz.) pkg. lemon Jello
2 cans chicken noodle soup
1/4 c. chopped green onions
1 c. chopped celery
2 to 3 c. cubed, cooked chicken breasts
1 c. Cool Whip
1 c. mayonnaise

Instructions
Dissolve Jello in 1 cup boiling water. When cool add soup, onion, celery, chicken, Cool Whip and mayonnaise. Mix thoroughly. Place in a 9 x 13 inch pan. Chill overnight. Serve on a bed of lettuce.