Chicken salad tarts

Yield: 12 Servings

Measure Ingredient
2 tablespoons Water chestnuts -- drained
And chopped
1 tablespoon Onion -- chopped
1 can White chicken -- drained
2 tablespoons Sour cream
2 tablespoons Mayonnaise
¼ teaspoon Dill weed
24 slices White or wheat bread -- VERY
¼ cup Butter or margarine --
Dill Weed

Preheat oven to 375. Chop water chestnuts and onion with Food Chopper.

Combine all ingredients except bread and butter in Classic 2-Qt Batter Bowl; stir together with Super Scraper. Place on scant tablespoon onto one bread slice; top with another brea d slice. Cut into rounds using 3-inch Cut-N-Seal. Brush melted butter over tops using Pastry Brush and sprinkle with dill weed. Bake 10 minutes or until golden brown.

Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:02:33 -0400 From: "Carol T." <taillon@...> Recipe By : The Pampered Chef

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