Creamy Curried Chicken Ball

FABULOUS!! I got this recipe from the wife of a co-worker, and I serve it at every dinner party, shower, holiday party--any type of gathering for family and friends. As soon as I invite someone, they invaribly ask if I'm going to have this chicken ball. It is wonderful.

• Ready In: 6 hrs 45 mins
• Serves: 12

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 2  tablespoons  A.1. Original Sauce
• 1⁄2 teaspoon curry powder
• 2  tablespoons  finely chopped fresh parsley
• 1⁄2 cup  finely chopped green onion
• 1⁄3 cup  finely chopped celery
• 1 1⁄2 cups  finely chopped cooked chicken breasts (2)
• 1 (2 ounce) package  sliced almonds

Directions

1. Boil two chicken breasts in salted water for 25 minutes.
2. Remove from the water, and cool com- pletely in a colander to drain.
3. Pat dry with a paper towel and finely chop.
4. Toast the almonds until light golden brown in a 350 degree oven and set aside.
5. Cream together the cream cheese, A-1 sauce and the curry powder.
6. Beat with an electric mixer on medium speed until smooth.
7. Stir in the parsley, green onion, celery and the chicken breasts, mixing well.
8. Roll into a ball and cover with the toasted almonds.
9. Place in the refrigerator in a dish covered tightly with plastic wrap.
10. Refrigerate for at least 6 hours or longer.
11. The more time the flavors have to blend the better.
12. Serve with a buttery-type cracker.