Chicken Papagano

• 1 frying chicken, cooked and deboned when cool
• 6 oz. spinach noodles
• 6 oz. water chestnuts
• 1/2 can pitted ripe olives
• 6 oz. artichoke hearts
• 8 oz. mayonnaise
• 1/4 tsp. oregano
• 1/4 tsp. rosemary
• 1/4 tsp. sweet basil
• 1/4 tsp. thyme
• 1 tsp. garlic salt
• 2 to 3 tsp. sugar
• salt and pepper to taste
• 1/2 c. Kraft creamy cucumber salad dressing

1. Cover chicken with water.
2. Add 1/4 cup dried onion and 2 tablespoons salt.
3. Cook to debone.
4. Remove and cool.
5. Cook noodles in chicken broth until tender; drain.
6. Rinse in cold water.
7. When chicken is cool, debone and cut into good-sized pieces.
8. Combine with noodles and rest of ingredients and toss with dressing. Chill; cut chestnuts into quarters, ripe olives in halves and artichokes into quarters.

chicken, noodles, water chestnuts, olives, hearts, mayonnaise, oregano, rosemary, sweet basil, thyme, garlic salt, sugar, salt, cucumber salad dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=672421 (may not work)