Chicken Salad Pie - cooking recipe

Ingredients

1 9-inch unbaked pie crust
2/3 cup shredded cheddar cheese - divided
1 cup sour cream
2/3 cup mayonnaise
1 1/2 cups chicken breast halves cooked and cubed (about 2 breast halves)
1 cup pineapple tidbits
1 cup plus 2 Tbsp. walnuts, chopped - divided
1/2 cup celery, chopped

Preparation

Prick bottom and sides of pastry shell with fork.
Sprinkle with 1/3 cup cheese.
Bake at 375\u00b0 for 15-16 minutes until crust is lightly browned.
Cool.\tCombine sour cream and mayo in bowl. Stir in chicken, pineapple, 1 cup walnuts and celery.
Pour in cooled crust.
Top with remaining cheese and walnuts.
Refrigerate for 1 hour before cutting.