Chicken Salad Pie - cooking recipe

Ingredients

1 9 in. unbaked pastry shell
2/3 cup cheddar cheese, shredded
1 cup sour cream
2/3 cup mayonnaise
2 cups cooked chicken, chopped
1/2 cup pineapple tidbits, drained
1/2 cup slivered almonds, toasted
1/2 cup celery, chopped
1/2 cup grapes, halved
salt
pepper

Preparation

Preheat oven to 350 degrees.
Prick bottom and sides of pie crust with fork.
Press 1/2 the cheese into bottom of crust.
Bake about 10 minutes or until lightly browned. Cool.
Combine sour cream, mayonnaise and salt and pepper to taste in a bowl.
Stir in chicken, pineapple, almonds, celery and grapes.
Pour into cooled pie crust.
Sprinkle remainder of cheese over top and refrigerate at least 1 hour before cutting and serving.