Easy Chicken/Pasta Salad

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READY IN:
15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 10 -12 ounces cooked chicken, shredded (leftover chicken works, or shortcuts prebagged work as well....also leftover ham or turkey would be )
  • 8 ounces elbow macaroni (or pasta of your choice)
  • 4 ounces frozen vegetables (we use half a bag of peas & carrots but whatever floats your boat will work ,o)
  • 34 cup bottled ranch dressing (measure is approximate, we eyeball it til its the right consistency. Creamy Italian would also be go)

Directions

  1. Cook pasta according to package directions, adding frozen vegetables and chicken to boiling water.
  2. Drain and cool.
  3. Toss with bottled dressing, serve cold.

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