Dilled Chicken Pasta Salad
Recipe from: Marilyn's Kitchen Second Helpings Cookbook

1  16 oz. pkg. spiral pasta, cooked and drained
2 cups cubed cooked chicken
1 cup chopped celery
1/3 cup chopped onion
1  10 oz. pkg. frozen peas, thawed

1  1 oz. envelope ranch salad dressing mix
2 cups sour cream
(don't hesitate to use lite)
1 cup mayonaise
(don't hesitate to use lite)
1 cup milk
3 Tbls minced fresh dill or 1 Tbl dill weed
(be generous with the fresh dill – it adds wonderful flavor.)
1/2 tsp garlic salt or powder

*Great served with mini muffins and fresh fruit.

In a large bowl, combine first 5 ingredients; mix well.  Combine dressing ingredients; whisk until smooth.  Pour over salad; toss to coat.  Cover and refrigerate for at least 2 hours (refrigerating overnight enhances the flavors of this dish).

YIELD: 10 to 12 servings.