Chicken Papagano - cooking recipe

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

Preparation

Cover chicken with water.
Add 1/4 cup dried onion and 2 tablespoons salt.
Cook to debone.
Remove and cool.
Cook noodles in chicken broth until tender; drain.
Rinse in cold water.
When chicken is cool, debone and cut into good-sized pieces.
Combine with noodles and rest of ingredients and toss with dressing. Chill; cut chestnuts into quarters, ripe olives in halves and artichokes into quarters.