Cheese & Chicken Pasta Salad

Cheese & Chicken Pasta Salad - Betty Wilson
This makes more than it looks. Only double for a party.

8oz Dry Elbow Macaroni or Shells
1/2 Cup Mayonnaise
1/2 Cup Sour Cream
1/2 tsp Celery Seed (optional)
1/2 tsp Onion Salt
7oz Cooked Chicken, shredded (you can also use half a Rotisserie Chicken OR a 10oz can of Canned Chicken)
1 15oz Can Sweet Peas
3/4 Cup Mild Cheese, diced (Muenster, Gouda, non-fresh Mozzarella, etc. your choice)
1/2 Green Pepper, minced
Salt & Pepper to taste

1. Cook the pasta for 3 minutes longer than the package says, drain it, and run it under cold water to chill.
2. Once cooled thoroughly, place the pasta in a large mixing bowl.
3. Add all of the other ingredients and mix thoroughly.
4. Salt and Pepper to taste.
5. Serve immediately and refrigerate the rest.

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