Chicken Salad Pie

• 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

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

pastry shell, cheddar cheese, sour cream, mayonnaise, chicken, pineapple tidbits, slivered almonds, celery, grapes, salt, pepper

Taken from www.food.com/recipe/chicken-salad-pie-207355 (may not work)