1 (3 ounce) package lemon-lime flavored Jell-O
1 (3 ounce) can sliced pepper jack cheese
1 (8 ounce) bottle Ranch-style dressing
1 (3.5 ounce) can condensed cream of chicken soup
1 (4 ounce) can chicken, diced
1 cup chopped cooked chicken breast meat
1 (1 ounce) package cream cheese, softened
1 1/2 cups shredded mozzarella cheese
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 teaspoon dried oregano
1 teaspoon dried basil
In a medium bowl, mix lemon-lime jelly and pepper jack cheese. Cover, and refrigerate for at least 3 hours.
Place Ranch-style dressing in a small bowl. Stir in chicken soup and chicken, then pour over jelly mixture. Cover, and refrigerate for at least 3 hours.
After 3 hours, stir in cream of chicken soup, chicken breast meat and cream cheese. Cover, and refrigerate for at least 3 to 4 hours longer, until firm. Stir in cheese mixture, and serve.
Return jelly mixture to large bowl. Add cream cheese, cheese mixture and chicken and celery, and mix well. Add onion and celery; mix. Serve with pesto pasta and onions; serve with chicken and celery.
⭐ ⭐ ⭐ ⭐