Heidi's Recipe

Chicken Artichoke Cheese Pate

Category: Meat

24 servings
(freeze up to 1 month; thaw in the refrigerator 8 hours)

3 c cooked chicken, diced
16 oz cream cheese, soft
2 c Parmesan, grated
14 oz artichoke hearts, drain and dice
1 c pecans, toasted, finely chop
4 green onions, mince
1 T lemon juice
1/2 t salt
1 t seasoned pepper

Stir first 9 ingredients in a bowl until blended.
Spoon into a straight-sided 9x5" loafpan lined with plastic wrap.
Cover and chill 8 hours (freeze <1 month; thaw in the refrigerator 8 hours).
Invert onto a serving plate; cut loaf in half crosswise.
Place 1 cut half directly on top of remaining cut half, and smooth sides together.