Chicken Pasta Salad

Ingredients

• 20 ounce meat from a rotisserie chicken chunk drained canned
• 0.5 cup celery diced
• 1 cup corn kernels frozen thawed
• 0.5 cup bell pepper diced green
• 0.5 cup olives green sliced
• 0.5 cup mayonnaise 
• 1 cup mushrooms sliced
• 0.3 cup onion minced
• 0.5 pound soup noodles uncooked
• 0.8 cup salad dressing italian-style
• 6 servings salt and pepper to taste
• 1 cup cheddar cheese shredded

Equipment

• bowl
• whisk
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain and pour pasta into a large dish.
3. Stir in the corn, mushrooms, celery, onions, olives, bell pepper and cheese.
4. In a separate bowl, whisk together the salad dressing and mayonnaise, then pour this mixture over the salad and toss again, to coat.
5. Add flaked chicken and toss gently a final time.