Chicken Salad Shortcake

Mix chicken, almonds, olives, celery, pineapple and salt in large bowl. In small bowl, mix sour cream and mayonnaise. Mix 1-1/2 cups sour cream mixture into chicken mixture. Place one cheese bread, sesame seed side down, on serving plate. Spoon chicken mixture over bread. Top with remaining cheese bread, sesame side up. Spread remaining sour cream mixture over bread. Cover loosely with aluminum foil. Refrigerate at least 4 hours but no longer than 24 hours.

Slice as you would a cake. May be served over shredded lettuce well, then add grated cheese and mid well. Roll out biscuit dough and cut biscuits to a 2 inch size and place on top of casserole.

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Cajun Country -- New Iberia, Louisiana