Chicken Salad Cups

• 1 package (15 ounces) refrigerated pie pastry
• 2 cups cubed cooked chicken
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1/2 cup slivered almonds
• 1/2 cup chopped celery
• 1/2 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup shredded cheddar cheese

1. Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups.
2. Bake at 450u0b0 for 6-7 minutes or until golden brown. Cool on a wire rack.
3. In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled.
4. Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.

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

Taken from www.tasteofhome.com/recipes/chicken-salad-cups/ (may not work)