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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a mayo free recipe! My mom makes this all summer long. It's great for a hot summer lunch or dinner, great to bring to a picnic. Ingredients:
1 (8 1/4 ounce) can crushed pineapple, undrained |
1 (8 ounce) container cream cheese |
2 cups of chopped chicken |
1 (8 ounce) can water chestnuts, undrained and sliced |
1/2 cup of sliced celery |
1/2 cup of slivered toasted almond |
1/4 cup green onion, slices (including tops) |
1/4 teaspoon salt |
1 dash black pepper |
Directions:
1. Drain pineapple, reserving 1/4 cup of liquid.
2. Combine reserved pineapple liquid and cream cheese, mixing until well blended.
3. Add pineapple, chicken, water chestnuts, celery, 1/4 cup of almonds(walnuts and pecans will work also), onions, salt and pepper to cream cheese mixture; mix lightly.
4. Chill at least one hour but overnight is best.
5. To serve place in tomatoes, lettuce cups, or large cooked pasta shells. Prep time does not include time to chill.
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