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
Garnishes: 7 to 8 green onion stems and 1 red chile pepper, halved

Stir together first 9 ingredients in a large bowl until blended; spoon into a straight-sided loaf pan lined with plastic wrap. Cover and chill 8 hours, or freeze up to 1 month; thaw in the 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 toasted French baguette slices.