1 lb. elbow macaroni, cooked
4 boiled eggs, chopped
2 stalks chopped celery
1 med. bell pepper, chopped
1 sm. jar green olives, sliced in half
2 cans Swift Premium white chicken
1 pt. sour cream
3 tbsp. vinegar
1 1/2 tbsp. sugar
Mayonnaise

Mix macaroni, chopped eggs, celery, pepper and sliced olives. Shred the chicken with your fingers. Add to macaroni. In a separate bowl cream sour cream. Add vinegar and sugar. Mix. It is to have a sweet tangy taste. Add either more sugar to sweeten or I add olive juice to make it more tangy. Add just enough mayonnaise to hold together. It should be soupy. It will thicken up after it sits. Mix well into macaroni. Best if it sits overnight in refrigerator. Excellent with shrimp. Makes approximately 12 servings.