Shelly's Recipe

CHICKEN SALAD CUPS

Category: Salads - Poultry

1 (15 oz) refrigerated pie pastry
2 cups cubed cooked chicken
1 (8 oz) can 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 tsp salt
1/2 tsp paprika

TOPPING:
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup shredded cheddar cheese

Cut 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 tbspfuls of chicken salad into pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese. Serves 14