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
- 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.
- Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack.
- In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled.
- 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.