My mother-in-law makes a Chicken (Pasta) Salad that is awesome! It's great in the summer when it's too hot to eat anything heavy! I made this for a big lunch we had here last week and of the ten people who were guests each had some and all agreed it was delicious! This batch makes about 16 servings but I also served tuna salad, sandwiches (roast beef, ham, turkey, peanut butter and jelly), fruit salad and oatmeal bars for dessert. This was a big lunch for a hungry landscaping crew! They were working around the house and church redoing all the landscaping, it looks really great now!
16 oz Small Shells
4 Cans of Chunk Chicken or
(2-3 cooked, cooled, chopped boneless skinless chicken breasts)
1 Celery stalk finely chopped
1 small Onion finely chopped
5 hard boiled Eggs chopped
1 C. finely grated Cheddar Cheese
4 tbs. Ketchup
2 tsp. Mustard
2 tbs. Sugar
4 tsp. Milk
3 tbs. Mayonaise
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tbs. Poultry Seasoning
Cook pasta, drain and rinse.
Mix all other ingredients together in a very large bowl.
Fold in pasta.
Top with pepper and more shredded cheese if desired.
Serve warm or chilled.
Notes:
My in-laws don't add the celery, onion or eggs.
You can use other types of pasta but make sure it has ridges or something to hold the sauce.
If it's too dry (especially after sitting overnight) you can add either more milk or mayo.
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