 |
Chicken Salad Cups cont.
|
 |
Cut each 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 bowl,
combine the chicken, pineapple, almonds, celery, cheese, mayonnaise,
salt and paprika; refrigerate until chilled. Just before serving,
spoon two rounded tablespoonfuls of chicken salad into each pastry
cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle
with cheese.
Yield: 14 servings.
|
Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |