Chilling Chicken Salad

• 8 oz. Philly cream cheese, soft
• 1 c. mayo or Miracle Whip
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. seasoned salt
• 1/8 tsp. pepper
• 8 c. diced, cooked chicken
• 2 large eggs, diced
• 1/2 c. celery
• 1/2 c. bell pepper
• 1/2 c. chopped almonds
• 1/4 c. onions, diced
• 1/3 c. black olives
• 1/4 c. white grapes
• 1/3 c. red grapes
• food coloring needed

1. Line a round cake pan with waxed paper, sides and all.
2. Fold cheese and mayo. Add garlic powder, onion powder, seasoned salt and pepper. Add food coloring until light orange.
3. In another bowl, add chicken, eggs, celery, bell pepper, onions and grapes. Mix well.
4. Add cream cheese sauce (save 1/4 cup) and mix well. Pour into lined pan, filling evenly.
5. Take 1/4 cup sauce and add almonds.
6. Spread evenly on top of mixture.
7. Refrigerate.
8. Serve cold with toast.

cream cheese, mayo, garlic powder, onion powder, salt, pepper, chicken, eggs, celery, bell pepper, almonds, onions, black olives, white grapes, red grapes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=927070 (may not work)