Ingredients
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2 (8 ounce) packages cream cheese, softened
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3/4 cup mayonnaise (reduced fat is okay, do not use fat-free)
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3 cups finely diced cooked chicken
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3/4 cup peeled seeded and diced cucumber
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3 celery ribs, finely diced
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1/2 cup red bell pepper, finely diced
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6 green onions, chopped small
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1 teaspoon garlic salt
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1/2 teaspoon salt (or to taste, I use seasoned salt)
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84 slices fresh white bread or 84 slices whole wheat bread
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1/2 teaspoon ground black pepper (or to taste)
Instructions
- In a medium size bowl, stir together the softened cream cheese and the mayo until well blended (I use a whisk).
- With a wooden spoon, stir in the chicken and the next 7 ingredients.
- Cover and chill the filling for 4-24 hours.
- When ready to prepare the sandwiches after the 4-24 hour chilling time cut the crusts off of the bread slices.
- Using cookie cutters, or assorted metal shaped cutters (medium-size round biscuit cutters work great too), cut the bread slices into desired shapes.
- Spread half of the bread shapes with the chicken mixture, and top with the matching shape.
- Roll the sandwich edges in chopped fresh parsley if desired.
- Refrigerate, covered with plastic wrap until ready to use.