East Indian Appetizer Pie

Serves: 12
Total Calories: 305


8 ounces Monterey Jack cheese shredded (about 2 cups)
2 (3-ounce) packages cream cheese softened
2/3 cup chutney finely chopped
1/2 cup green onion chopped, including some green
1 1/2 teaspoons curry powder
1 teaspoon ginger ground
1/2 teaspoon salt
2 (6 1/2-ounce) cans chunk breast of chicken with broth
1 1/4 cups sour cream
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 cup raisins chopped
1/2 cup almonds slivered toasted
sesame seed cracker


In a large mixer bowl at medium speed, beat Monterey Jack cheese, cream cheese, chutney, 1/4 cup of the green onions, curry powder, ginger and salt until well blended. Evenly spreadin a 10-inch deep-dish pie plate. Chill while making next layer,
In a medium bowl, stir chicken with broth until chicken is broken up. Stir in 1/4 cup of the sour cream, garlic salt, paprika and pepper until mixed. Spread over cheese mixture. Arrange raisins and remaining 1/4 cup green onions in a decorative design on top. Cover and refrigerate at least 4 or up to 24 hours.

Just before serving, sprinkle with nuts. Using a decorating bag fitted with a large fluted tube, pipe remaining 1 cup sour cream along outer edge of chicken mixture. Garnish with a cherry tomato if desired. Serve with crackers,
*Chutney is a thick, sweet and spicy conserve made from fruits and vegetables. It can be found in the specialty section of your supermarket.

Nutritional Facts:

Serves: 12
Total Calories: 305
Calories from Fat: 162

This East Indian Appetizer Pie recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.

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