Festive Chicken Salad - cooking recipe

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

Preparation

Drain pineapple, reserving 1/4 cup of liquid.
Combine reserved pineapple liquid and cream cheese, mixing until well blended.
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.
Chill at least one hour but overnight is best.
To serve place in tomatoes, lettuce cups, or large cooked pasta shells. Prep time does not include time to chill.