Chicken Salad Cups Appetizer/ Snack

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 1 (15 ounce) package refrigerated pie pastry
• 2 cups cubed cooked chicken
• 1 (8 ounce) can unsweetened crushed canned 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
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup shredded cheddar cheese

Recipe

• 1 cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles.
• 2 press pastry onto the bottom and up the sides of 14 ungreased muffin cups.
• 3 bake at 450° for 6-7 minutes or until golden brown. cool on a wire rack.
• 4 in a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled.
• 5 just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. combine sour cream and mayonnaise; spoon over filling.
• 6 sprinkle with cheese.