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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
2 (8-ounce) packages reduced-fat cream cheese, softened |
3/4 cup reduced-fat mayonnaise |
3 cups diced cooked chicken |
3/4 cup peeled, seeded, diced cucumber |
3 celery ribs, diced |
1/2 cup diced red bell pepper |
6 green onions, chopped |
1 teaspoon garlic salt |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
84 white or wheat sandwich bread slices (about 4 loaves) |
minced fresh parsley (optional) |
Directions:
1. Stir together cream cheese and mayonnaise. Stir in chicken and next 7 ingredients. Cover and chill at least 4 hours.
2. Cut bread slices with assorted 2 1/2-inch cutters, reserving trimmings for other uses. Spread half of bread shapes with chicken mixture; top each with a matching bread shape. Roll sandwich edges in parsley, if desired.
3. Note: To make finger sandwiches, cut crusts from 42 bread slices (about 2 loaves). Spread half of slices with filling; top with remaining bread slices. Cut each sandwich into 4 equal strips. Roll edges in parsley, if desired.
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