Filipino Style Chicken Macaroni
2 cups cooked chicken breast, shredded
2 cups Elbow Macaroni
1/4 cup relish
1/2 cup pineapple chunks
4 oz mild cheddar cheese, cubed
1/4 cup raisins
1 cup light mayonnaise
7.68 fl oz Media Crema
1/4 cup condensed milk
Boil 4 cups of water and add in 1/2 teaspoon salt. Add the chicken and boil until chicken is cook through. Let cool and shred.
Cook elbow macaroni per package instructions. Drain water and put in a large sized bowl.
In a medium size bowl mix the condensed milk, cream, and mayonnaise. Add more or less of the ingredients according to your liking. Add with into the cooked macaroni.
Boil water and add in carrots and cook for 3 minutes. Immediately remove from heat and dissolve in a iced water to cool. Drain water and add into the macaroni. Add the cheese, pineapple,relish and raisins. Mix until dressing coats with the macaroni.
Refrigerate overnight before serving.
You can store it in the fridge for 1 week.
You can use rotisserie chicken.
In this recipe, I use about 1/2 lb of chicken breast.