Carrol's Creamy Chicken Salad

• 1 34 lbs boneless skinless chicken breasts
• 1 teaspoon minced dehydrated onion and garlic powder
• 13 cup ranch salad dressing
• 2 tablespoons spicy brown mustard
• 2 tablespoons horseradish cream
• 12 cup grated parmesan cheese
• garlic powder
• black pepper
• dried dill weed
• 1 12 cups mayonnaise

1. Cut chicken breast into 2 inch square pieces to speed cooking time.
2. Place chicken in large pot and cover with water.
3. Add minced onion & garlic & boil till cooked completely.
4. Remove chicken from water but reserve 1/2 cup of stock.
5. Let chicken cool for a few minutes & then chop in a food processor.
6. (If you don't have a food processor, shred the meat using two forks.
7. ).
8. Once the chicken is chopped, add remaining ingredients & mix well.
9. If the mixture is drier than you like, add a couple tablespoons of the reserved chicken stock.

chicken breasts, onion, ranch salad dressing, brown mustard, horseradish cream, parmesan cheese, garlic, black pepper, dill weed, mayonnaise

Taken from www.food.com/recipe/carrols-creamy-chicken-salad-324178 (may not work)