Chicken Salad Cups

1. 1

   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.

2. 2

   Bake at 450u00b0 for 6-7 minutes or until golden brown. Cool on a wire rack.

3. 3

   In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.