Hot Chicken Salad Tarts

These tarts are perfect for a shower. See variation at bottom to see how to turn into a quick dinner instead of tarts.

Hot Chicken Salad Tarts
(makes 48 tarts)

4 cups cooked chicken, chopped finely
2/3 c. slivered almonds
1 c. shredded Cheddar cheese
1 1/2 c. chopped celery
1/4 c. chopped onions
1 can water chestnuts, chopped
1 (4-oz) jar pimentos
2 T lemon juice
3/4 c. mayonnaise
4 cans seamless crescent rolls

Combine all ingredients except for cresent rolls. Roll out crescent rolls and cut 12 squares out of each rectangle. Push squares down into greased mini-muffin pans. Bake at 350 degrees for about 12-15 minutes just until the edges of crescent rolls are turning light brown.

** Variation- Instead of making tarts, you can just make a hot chicken salad casserole for a quick dinner. Skip the crescent rolls and add crushed potato chips to the top of the casserole. Bake for about 30 min. or until hot and bubbly.