This recipe serves fifty people! Cooked chicken breast and lemon penne pasta tossed with a creamy buttermilk and dill mixture. A simple and scrumptious solution for those large gatherings with fifty of your closest friends!

Cobra
prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
50
Max Servings:
50
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Ingredients

Directions

  • In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.

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  • Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.

Nutrition Facts

885.48 calories; 56.94 g protein; 36.17 g carbohydrates; 56.62 g fat; 157.05 mg cholesterol; 437.47 mg sodium.Full Nutrition


Reviews (21)

Read All Reviews

Most helpful positive review

iceemama
03/07/2007
This was delicious. I made it for a small potluck so had to cut the recipe way down. I used one boneless skinless breast 1/2 stalk celery 1 1/2 cup mayo. 1/8 cup lemon juice and 1/2 cup buttermilk. For the dill I just sprinkled it in but I think it was between 1/2 -3/4 tsp. and I used 1 lb. pasta.I seasoned the chicken with salt pepper and garlic then dipped it in a breadcrumb/parmesan cheese coating and cooked it. This was so good and everyone liked it.
(33)

Most helpful critical review

Anonymous
11/01/2012
I thought this was good but the people I served it to asked if it was tuna vs chicken due to the mayo dill and lemon taste that it gave to the chicken.
25 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 10
  • 3 Rating Star 1
Anonymous
12/03/2003
This dish was sooo good. I had it for a baby shower and everyone loved it. The only problem was cooking all those chicken breasts and cutting them up. Once that was done it was a snap. I cut the recipe down to 1/2 of what it was supposed to be and still had tons left. I definately recommend this dish but make sure you have someone help you cook the chicken. It's kind of fru-fru so I don't think kids would like it too much but a room full of women and a mom-to-be loved it.
(49)
iceemama
03/07/2007
This was delicious. I made it for a small potluck so had to cut the recipe way down. I used one boneless skinless breast 1/2 stalk celery 1 1/2 cup mayo. 1/8 cup lemon juice and 1/2 cup buttermilk. For the dill I just sprinkled it in but I think it was between 1/2 -3/4 tsp. and I used 1 lb. pasta.I seasoned the chicken with salt pepper and garlic then dipped it in a breadcrumb/parmesan cheese coating and cooked it. This was so good and everyone liked it.
(33)
Jennifer Creger
08/04/2008
Very good recipe to feed a crowd. Served at a baby shower on two large platters on bed of lettuce with quartered bright red tomatoes for garnish. Place extra dressing on side. Suggestions: add shredded white cheddar cheese and really bump up the dill. Couldn't find lemon penne so I poured lemon pepper seasoning in the water when boiling the pasta. I grilled bone-in chicken breasts loaded with the lemon pepper seasoning. Still not enough lemon flavor so I would recommend adding the seasoning to the dressing. If you make this the day before be prepared to add more dressing as the pasta soaks it up in the fridge. Got rave reviews and presented very elegantly!
(23)
Frances S.
12/03/2003
This was pretty good but not very much chicken. It had a very unique light flavor and would probably be great for a summer gathering. I will use this recipe again.
(21)
MMel
06/23/2009
Rave reviews with many recipe requests from the 16 people I fed (with leftovers) for under 20! Quick easy cheap healthy (see my dressing changes below) and delicious! As I consider recipes as more of a suggestion than an exacting science here are the changes I made: Used breast&thigh meat from 2Costco roast chickens. Used plain penne. Added 1c chopped red bell pepper 1c frozen peas 1c sliced green onions to the 1c chopped celery. For the dressing I used 1/2 mayo 1/2 nonfat plain yogurt juice and zest from 2 lemons 1t lemon pepper and doubled the dill. Stirred in a little skim milk to thin it out a touch.
(19)
Anonymous
12/03/2003
I really liked this! Great
(17)
Amanda J.
01/20/2007
A yummy light-tasting refreshing summer dish! Instead of celery (I didn't have any) I used chopped green onions which added alot of flavor and I seasoned the chicken with lemon pepper and a touch of garlic. I also used whole milk instead of buttermilk. I would definately make this again it's a hit!
(15)
loves2cook
03/26/2007
MmmmMmmm Good!! I couldn't find lemon penne so I just added lemon zest to make up for it. I also added a bit of green bell pepper & green onion (just personal taste) We all just loved it. Thank-you.
(13)
Tasha_McTashers
07/30/2008
I love this recipe. I made it for a potluck at work and I definitely had a few requests for the recipe. Rather than cooking the chicken I bought a roaster chicken from the grocery store (the pre-cooked ones?) and just pulled the meat off of that. Oh and that was with scalling the recipe WAY down! lol
(13)