Chicken Pasta Salad

Chicken Pasta Salad

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
Recipe by  Campbell's Kitchen

“The secret to this flavorful pasta salad, loaded with chicken, colorful vegetables, dill and Parmesan cheese is using Swanson® Chicken Broth in the salad dressing and tossing it while the pasta is hot.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Mix broth, mayonnaise, cheese and dill weed.
  2. Toss pasta, tomatoes, peas, mushrooms, onion, chicken and broth mixture until evenly coated. Cover and refrigerate at least 2 hours. Serve on lettuce.

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Reviews (3)

Rate This Recipe
LaQ
6

LaQ

This was really bland, lacked zip. I am not a spicy food lover, but even for me this was missing something. I used the dill instead of basil. Maybe alot of basil would have made a difference. I followed the recipe as written and did not need near this much dressing. If I had used it all, we would have been having pasta soup. Dressing was pretty bland also. Only let it refrigerate about 2 hours, but saved some for the next day, hoping it might be better after more chilling....it was not. Sorry, but I don't think this is a repeater.

bscanlan
3

bscanlan

Nice fresh pasta salad for a hot summer BBQ. Impressed my coworkers and friends!

hollyks
2

hollyks

Like the other reviewer said, NO FLAVOR! It was bland! I added some Italian dressing as well as garlig powder, salt and oregeno. It was ok, but I wouldn't make it again!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 386 cal
  • 19%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 42.1 g
  • 14%
  • Protein
  • 28.4 g
  • 57%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 591 mg
  • 24%

Based on a 2,000 calorie diet

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