Creamy Curry Chicken Appetizer
Delicious as a molded appetizer with crackers, or on a toasted sandwich.
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
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.
Chef Tips
Serve with crisp wheat crackers for an incredible taste.
Nutrition Facts
Nutrition Facts
Creamy Curry Chicken Appetizer
Serving Size
0.5 cup
Amount per Serving
Calories
316
% Daily Value*
Fat
24
g
37
%
Saturated Fat
6
g
38
%
Cholesterol
63
mg
21
%
Sodium
323
mg
14
%
Potassium
234
mg
7
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
16
g
32
%
Vitamin A
250
IU
5
%
Vitamin C
1
mg
1
%
Calcium
52
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.