Chicken Salad Pie

I found this on another site. It is a fun and different way to serve chicken salad for brunch or lunch.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1  9 in. unbaked pastry shell
• 2⁄3 cup cheddar cheese, shredded
• 1  cup sour cream
• 2⁄3 cup mayonnaise
• 2  cups  cooked chicken, chopped
• 1⁄2 cup pineapple tidbits, drained
• 1⁄2 cup  slivered almonds, toasted
• 1⁄2 cup celery, chopped
• 1⁄2 cup grapes, halved
•  salt
•  pepper

Directions

1. Preheat oven to 350 degrees.
2. Prick bottom and sides of pie crust with fork.
3. Press 1/2 the cheese into bottom of crust.
4. Bake about 10 minutes or until lightly browned. Cool.
5. Combine sour cream, mayonnaise and salt and pepper to taste in a bowl.
6. Stir in chicken, pineapple, almonds, celery and grapes.
7. Pour into cooled pie crust.
8. Sprinkle remainder of cheese over top and refrigerate at least 1 hour before cutting and serving.