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    Chicken Salad Pie

    1 unbaked pie shell (9in.)
    2/3 cup low-fat cheddar cheese (divided)
    1 cup lite sour cream
    2/3 cup lite mayonaisse (I use fat-free)
    1½ cups cooked chicken
    1 cup pineapple tidbits, drained
    1/2 cup toasted slivered almonds
    1/2 cup chopped celery
    1/2 cup seedless green grapes sliced in half (opt)

    Prick the bottom and sides of pie shell several times with a fork. Press 1/2 the cheese into the bottom of shell.Bake at 350º abot 10 mins or till lightly browned. Cool on a wire rack.

    Meanwhile combine sour cream and mayonaisse in a bowl. Stir in chicken, pineapple, almonds, celery, and sliced grapes.
    Pour into cooled crust. Sprinkle rest of cheese over this. Refrigerate at least 1 hour before serving.


 

 

 

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