Chicken Salad Pie - cooking recipe

Ingredients

1 (9-inch) pie crust, cooked and cooled
1 1/2 c. chicken, chopped
1 small can crushed pineapple, drained
1 c. chopped celery
1 c. chopped pecans
1 carton sour cream (mixed with 2/3 c. mayonnaise; save 1/2 for top)

Preparation

Mix together and put in pie crust.
Top with reserved sour cream mixture.
Top with 1 cup grated Cheddar cheese and chopped olives.
Refrigerate overnight.
Serve in wedges.
(Chicken better cooked in onions and bay leaf.)