Chicken Salad - cooking recipe

Ingredients

1 1/2 c. rosamarina pasta
9 c. cubed, baked chicken
3 c. thinly sliced celery
1/4 to 1/2 c. sliced green onions
6 hard-cooked eggs
3 1/2 c. Miracle Whip salad dressing
1/4 c. lemon juice
1 1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. poultry seasoning

Preparation

Cook rosamarina in boiling water 5 to 8 minutes; drain.
In a large bowl, combine rosemarina, chicken, celery, onion and eggs. Save 2 eggs for garnish.
In a small bowl, combine Miracle Whip, lemon juice, salt, white pepper and poultry seasoning.
Fold into chicken mixture.
Refrigerate, covered, overnight.
Makes 1 gallon.
Serves 16 (1 cup servings)