This recipe can be found in the following cookbook:
Recipes From The Heart
Who: ETC Club of Mason City Cost: $13 including shipping Details: soft-backed, comb-bound Pages of recipes: 126 Send checks to: Lindsey Bruce, 915 W. Chestnut, Mason City, IL 62664 or call 217-482-9477
Cut each sheet of pie pastry into 14
1/2-inch rounds; re-roll scraps and cut
out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups. Bake at 450 degrees for 6-7 minutes or until golden brown. Cool on wire rack.
In a bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled. Just before serving, spoon two rounded T. of chicken salad into each pastry cup.
Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.