Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep: 25 min. Cook: 20 min. + chilling YIELD: 16 servings

Ingredients

1 package (16 ounces) uncooked elbow macaroni

1 pound boneless skinless chicken breasts

1 teaspoon chicken bouillon granules

1 cup diced carrots

1 can (20 ounces) pineapple tidbits, undrained

1 cup cubed fully cooked ham

1 medium onion, chopped

1 cup raisins

6 hard-boiled large eggs, chopped

4 ounces Velveeta, cubed

2 cups mayonnaise

1 can (14 ounces) sweetened condensed milk

1/3 cup sweet pickle relish

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

1. Cook macaroni according to package directions; drain. Rinse in cold water. Meanwhile, add chicken to a large saucepan; cover with water. Add bouillon. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drain. Shred chicken and allow to cool.

2. Add carrots to a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until tender, 5-7 minutes. Drain and allow to cool.

3. Drain pineapple, reserving juice. Put pineapple into a large bowl. Mash with potato masher until no large pieces remain. Stir in cooked macaroni, chicken, carrots ham, raisins, onion, eggs and cheese. In a small bowl,

whisk mayonnaise, sweetened condensed milk, relish, salt, pepper and reserved pineapple juice until blended; stir into pasta mixture.

4. Cover and refrigerate for at least 1 hour before serving.

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