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Ingredients
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1 cup uncooked elbow macaroni
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1 stalk celery, chopped
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1 (2.25 ounce) can chopped green olives
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¼ cup mayonnaise
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¼ cup sour cream
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2 tablespoons milk
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1 (10 ounce) can chicken chunks, drained
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1 (1 ounce) package dry Ranch-style dressing mix
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2 teaspoons paprika
Directions
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Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
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In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.
Nutrition Facts (per serving)
393 | Calories |
22g | Fat |
26g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 393 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 6g | 28% |
Cholesterol 56mg | 19% |
Sodium 1318mg | 57% |
Total Carbohydrate 26g | 10% |
Dietary Fiber 2g | 7% |
Total Sugars 1g | |
Protein 20g | 41% |
Vitamin C 3mg | 3% |
Calcium 57mg | 4% |
Iron 3mg | 14% |
Potassium 256mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.