Creamy Curry Chicken Appetizer
316kcal
Ingredients
- 8 ounces cream cheese softened
- 1 cup mayonnaise
- 1/4 cup sour cream
- 6 cups cooked chicken chopped small
- 2 tsp curry powder
- 1 tsp salt
- 8 ounces crushed pineapple drained, reserve liquid
- 1 cup roasted almonds chopped
- 3/4 cup dried cranberries
Equipment
- Ever Sharp Chefs Knife
Instructions
- Line and 8-9 inch round cake pan or mold with plastic wrap. Set aside.
- In a large bowl, mix together cream cheese, mayonnaise, sour cream, curry powder and salt until well blended. Add in the chicken, pineapple and cranberries. Stir until combined. If mixture is dry, add the reserved pineapple juice one tablespoon at a time until the mixture is moistened, but not wet.
- Spoon into the prepared, plastic lined pan or mold.
- Chill for 4 - 24 hours before serving.
- To serve, invert the mold onto serving plate and carefully remove the plastic. Press chopped almonds into sides of Curry Chicken and on top. Garnish with a sprig of Rosemary.
Nutrition
Serving0.5cupCalories316kcalCarbohydrates10gProtein16gFat24gSaturated Fat6gCholesterol63mgSodium323mgPotassium234mgFiber2gSugar7gVitamin A250IUVitamin C1mgCalcium52mgIron1mg