Shelly's Recipe

CHICKEN ARTICHOKE CHEESE SPREAD

Category: Spreads -- Cold

3 cups diced cooked chicken
2 (8 oz) pkg cream cheese, softened
2 cups shredded parmesan cheese
1 (14 oz) can artichoke hearts, drained and diced
1 cup finely chopped pecans, toasted
4 green onions, minced
1 tbsp lemon juice
1/2 tsp salt
1 tsp seasoned pepper

Stir together first 9 ingredients in a large bowl. Spoon into a plastic wrap lined loaf pan. Cover and chill 8 hours or freeze up to 1 month; thaw in refrigerator 8 hours. Invert chilled mixture onto a serving plate; remove plastic wrap. Cut loaf in half crosswise; place 1 cut half directly on top of remaining cut half; and smooth sides. Serve with crackers or French baguette slices.