Chicken Pie Salad - cooking recipe

Ingredients

2 (9-inch) baked pie shells
4 c. baked chicken breasts (I used three large cans chicken breasts), cut into bite size
1 1/2 c. shredded Cheddar cheese
1 c. diced celery
2 (9 oz.) cans crushed pineapple, drained
2/3 c. slivered almonds
1 1/2 c. mayonnaise
1 c. whipping cream
4 carrots, finely grated

Preparation

Combine chicken, cheese, celery, pineapple and nuts and add 1 cup mayonnaise (save 1/2 cup for topping).
Put salad mixture in baked pie shells; cut into 6 wedges and top each wedge with dressing and grated carrots.