Hot Chicken Salad Tarts
Instructions
1. Bake 6 small pastry shells according to package directions. (I baked mine at 350 degrees for about 6 minutes.) 2. In a large saucepan, combine 2 cups cooked chicken, cup chopped celery, cup mayonnaise, cup chopped, toasted almonds, 2 tablespoons minced onion, 1 tablespoon lemon juice, 1/8 teaspoon ground black pepper, and 1 pimiento that has been cut into thin half-strips.
3. Cook over low heat until mixture is thoroughly heated, stirring often.
4. Fill partially-baked pastry shells with heated chicken mixture. Sprinkle with shredded cheese, and bake at 350 degrees for about 8 minutes, or until cheese is melted and crust is beginning to brown. Serve immediately.
(The tarts may be easily removed from their aluminum foil containers after a minute or so.) If you have additional heated chicken mixture, you may serve the hot chicken salad on a nice serving dish (omitting the cheese topping and the tart shell), for a delightful lower-calorie meal.
