I just love chicken salad, but sometimes eating it just in sandwiches gets a little old. Here's a recipe to dress up an old favorite.
Veggie Chicken Salad Squares
Makes 24 servings.
Preheat oven to 375º F. Place dough in single layer in ungreased 15x10x1-inch baking pan. Press over bottom and up sides of pan. Bake 13 to 17 minutes or until brown. Cool on wire rack at least 30 minutes.
Menwhile, in small bowl stir together cream cheese, sour cream, dill weed and pepper. Spread over cooled crust. Top with chicken, blue cheese tomato and carrot. Lightly press toppings into cheese mixtures. Sprinkle with cashews and parsley. Cut into squares, diamonds or triangles to serve.