Creamy Chicken Pasta Salad
From: Campbell’s Kitchen
Prep: 25 minutes
Chill: 3 hours
Chill: 3 hours
Serves: 6
Ingredients
1 can (10 3/4 ounces) condensed cream of celery soup
1/4 cup water
2 tbsp. Dijon-style mustard
1 tbsp. vinegar
1/8 tsp. ground black pepper
1/2 of a 1-pound package corkscrew-shaped pasta (rotini) (about 3 cups), cooked without salt and drained
2 stalks celery, sliced (about 1 cup)
1 medium tomato, diced (about 1 cup)
2 cups cubed cooked chicken
1/4 cup water
2 tbsp. Dijon-style mustard
1 tbsp. vinegar
1/8 tsp. ground black pepper
1/2 of a 1-pound package corkscrew-shaped pasta (rotini) (about 3 cups), cooked without salt and drained
2 stalks celery, sliced (about 1 cup)
1 medium tomato, diced (about 1 cup)
2 cups cubed cooked chicken
Directions
1. Beat the soup, yogurt, water, mustard, vinegar and black pepper with a fork or whisk in a large bowl until blended. Add the pasta, celery, tomato and chicken and stir to coat.
2. Cover and refrigerate for 3 hours. Stir the salad before serving.
