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Ingredients6 h 25 m servings 394 cals
Original recipe yields 12 servings
- Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Rinse in cold water until cool and drain.
- Combine pasta, chicken, celery, and almonds in a large bowl. Mix mayonnaise, lemon juice, salt, and pepper in another bowl. Pour mayonnaise mixture into pasta mixture; stir well. Fold eggs into pasta. Cover and refrigerate for 6 hours.
- Cook's Note:
- I cook the chicken in a deep casserole dish 1/2 filled with water. Put in chicken, cover and cook for about an hour. Cut chicken breast in 1/2 to make sure it's not pink. Serve with rolls, jello and pickles.
Per Serving: 394 calories; 23.9 g fat; 23.2 g carbohydrates; 21.9 g protein; 190 mg cholesterol; 559 mg sodium. Full nutrition
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