Chicken Papagano

Name: Chicken Papagano
Ingredients: 1 frying chicken, cooked and deboned when cool; 6 oz. spinach noodles; 6 oz. water chestnuts; 1/2 can pitted ripe olives; 6 oz. artichoke hearts; 8 oz. mayonnaise; 1/4 tsp. oregano; 1/4 tsp. rosemary; 1/4 tsp. sweet basil; 1/4 tsp. thyme; 1 tsp. garlic salt; 2 to 3 tsp. sugar; salt and pepper to taste; 1/2 c. Kraft creamy cucumber salad dressing

14 ingredients

8 steps

Ingredients

1 frying chicken, cooked and deboned when cool
6 oz. spinach noodles
6 oz. water chestnuts
1/2 can pitted ripe olives
6 oz. artichoke hearts
8 oz. mayonnaise
1/4 tsp. oregano
1/4 tsp. rosemary
1/4 tsp. sweet basil
1/4 tsp. thyme
1 tsp. garlic salt
2 to 3 tsp. sugar
salt and pepper to taste
1/2 c. Kraft creamy cucumber salad dressing

Directions

1

Cover chicken with water.
2

Add 1/4 cup dried onion and 2 tablespoons salt.
3

Cook to debone.
4

Remove and cool.
5

Cook noodles in chicken broth until tender; drain.
6

Rinse in cold water.
7

When chicken is cool, debone and cut into good-sized pieces.
8

Combine with noodles and rest of ingredients and toss with dressing. Chill; cut chestnuts into quarters, ripe olives in halves and artichokes into quarters.