Dilled Chicken Salad Recipe  

1 pkg. (16 oz.) spiral shaped pasta, cooked & drained

2 cups cooked cubed chicken

1 cup chopped celery

1/3 cup chopped onion  

1 pkg. (10 oz.) frozen peas, thawed  

Dressing:

1 envelope Ranch salad dressing mix

2 cups (16 oz.) dairy sour cream

1 cup mayonnaise

1 cup milk

3 tbsp. minced fresh dill, or 1 tbsp. dill weed

1/2 tsp. garlic powder

  In large bowl, combine the first 5 ingredients; mixing well.

Combine dressing ingredients; whisk until smooth. Pour over salad; toss to coat.

Cover and refrigerate for at least 2 hours. 10 to 12 servings.