Chicken Salad Cups Appetizer/ Snack

• 1 (15 ounce) packagerefrigerated pie pastry
• 2 cups cubed cooked chicken
• 1 (8 ounce) can unsweetened crushed canned pineapple, drained
• 12 cup slivered almonds
• 12 cup chopped celery
• 12 cup shredded cheddar cheese
• 12 cup mayonnaise
• 12 teaspoon salt
• 12 teaspoon paprika
• 12 cup sour cream
• 14 cup mayonnaise
• 12 cup shredded cheddar cheese

1. Cut each sheet of pie pastry into 4-1/2-in.
2. rounds; reroll scraps and cut out additional circles.
3. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups.
4. Bake at 450 for 6-7 minutes or until golden brown.
5. Cool on a wire rack.
6. In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled.
7. Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup.
8. Combine sour cream and mayonnaise; spoon over filling.
9. Sprinkle with cheese.

pastry, chicken, pineapple, almonds, celery, cheddar cheese, mayonnaise, salt, paprika, sour cream, mayonnaise, cheddar cheese

Taken from www.food.com/recipe/chicken-salad-cups-appetizer-snack-370811 (may not work)