Recipe: Easy Chicken Salad Pie
Description: I found this recipe in a local supermarkets cooking magazine. It's very easy to make and everyone loves it. Sometimes I put in water chestnuts instead of carrots. You could also add other veggies or spice it up a little. This is the basic recipe but be inventive and have fun.
Ingredients: [{"text": "3 cups diced cooked chicken"}, {"text": "2 cups sliced celery"}, {"text": "1 cup sliced carrot"}, {"text": "1/2 cup slivered toasted almond"}, {"text": "1/4 cup diced onion"}, {"text": "1 can cream of chicken soup"}, {"text": "1/2 cup sour cream"}, {"text": "1/2 cup mayonnaise"}, {"text": "1 teaspoon celery salt"}, {"text": "2 tablespoons lemon juice"}, {"text": "2 unbaked 9-inch pie crust"}, {"text": "1 1/2 cups shredded cheddar cheese (divided)"}]
Instructions: Combine all ingredients except pie crust and 1 cup of cheese.
Spoon into pie crusts.
Bake at 350 degrees F for 30 minutes or until crust is browned.
Sprinkle remaining cheese ove the top and bake for an additional 10 minutes Cool 10 to 15 minutes before cutting into wedges.
