Chicken Salad Cups
CATEGORIES
INGREDIENTS
  • Cooking Time: 10-12 min
  • Servings: 14
  • Preparation Time: 30 min plus chilling
  • 1 package (15 ounces) refrigerated pie pastry
  • 2 cups cubed cooked chicken
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/2 cup slivered almonds
  • 1/2 cup chopped celery
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • TOPPING:
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
DIRECTIONS
  1. Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups.
  2. Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack.
  3. In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled.
  4. Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese. Yield: 14 servings.