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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Lois McAtee of Oceanside, California gives leftover chicken an unexpected treatment in this memorable main-dish pie. A creamy chicken salad mixture chock-full of celery, walnuts and pineapple looks special enough for company when chilled in a flaky pie crust. Ingredients:
1 unbaked pastry shell (9 inches) |
2/3 cup shredded cheddar cheese, divided |
1 cup (8 ounces) sour cream |
2/3 cup mayonnaise |
2 boneless skinless chicken breast halves, cooked and cubed (about 1-1/2 cups) |
1 cup pineapple tidbits |
1 cup plus 2 tablespoons chopped walnuts, divided |
1/2 cup chopped celery |
Directions:
1. Prick the bottom and sides of pastry shell several times with a fork. Sprinkle with 1/3 cup cheese. Bake at 375° for 15-16 minutes or until the crust is lightly browned. Cool on a wire rack.
2. Meanwhile, combine sour cream and mayonnaise in a bowl. Stir in the chicken, pineapple, 1 cup walnuts and celery. Pour into cooled crust. Top with remaining cheese and walnuts. Refrigerate for 1 hour before cutting. Yield: 6-8 servings.
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