Creamy Curried Chicken Ball - cooking recipe

Ingredients

2 (8 ounce) packages cream cheese, softened
2 tablespoons A.1. Original Sauce
1/2 teaspoon curry powder
2 tablespoons finely chopped fresh parsley
1/2 cup finely chopped green onion
1/3 cup finely chopped celery
1 1/2 cups finely chopped cooked chicken breasts (2)
1 (2 ounce) package sliced almonds

Preparation

Boil two chicken breasts in salted water for 25 minutes.
Remove from the water, and cool com- pletely in a colander to drain.
Pat dry with a paper towel and finely chop.
Toast the almonds until light golden brown in a 350 degree oven and set aside.
Cream together the cream cheese, A-1 sauce and the curry powder.
Beat with an electric mixer on medium speed until smooth.
Stir in the parsley, green onion, celery and the chicken breasts, mixing well.
Roll into a ball and cover with the toasted almonds.
Place in the refrigerator in a dish covered tightly with plastic wrap.
Refrigerate for at least 6 hours or longer.
The more time the flavors have to blend the better.
Serve with a buttery-type cracker.