1 cup ranch dressing
1 cup mayonnaise
1 cup chopped celery
1 cup chopped onion
2 tablespoons Italian seasoning
1 teaspoon dried dill weed
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
4 chicken parts
1 (12 ounce) container sour cream
In a medium bowl, whisk together ranch dressing, mayonnaise, celery, onion, Italian seasoning, dill weed, parsley, basil, oregano and basil. Cut salad into bite size pieces.
Place chicken pieces in a shallow dish or bowl. Mix cooked salad ingredients with chicken pieces. Pour dressing mixture over chicken pieces and toss to coat. Transfer chicken pieces to plastic containers and chill for at least 1 hour. Shape mayonnaise mixture into a shape that is smooth and compact. Wrap chicken pieces and refrigerate for at least 1 hour to allow flavors to blend.
In a medium bowl, puree the sour cream. Cut the chicken pieces into small pieces. Place coated chicken pieces into plastic containers and refrigerate overnight; refrigerate with salt and pepper.
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