Curried Chicken Tea Sandwiches
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packaged cream cheese, softened
pumpernickel, wheat, or white bread (1/2 inch)
diced green onions
Bake coconut and almonds in shallow baking pans at 350*, stirring occasionally, 5-10 minutes or until toasted.
Stir together cream cheese and next 4 ingredients; gently stir in chicken. Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips.
Sprinkle evenly with coconut, almonds, and green onions.