1 baked pie shell
1 1/2 c. cooked, diced chicken
1 (9 oz.) can pineapple tidbits, drained
1 c. chopped walnuts
1/2 c. diced celery
3 tbsp. grated cheese
1 c. sour cream
2/3 c. mayonnaise

Combine chicken, pineapple, nuts and celery. Combine sour cream and mayo, separately, and save 1/3 cup to use for topping; add rest to chicken mixture. Fill baked pie shell with chicken salad. Top with remaining sour cream mixture. Sprinkle with 2 or 3 tablespoons grated sharp American cheese. Chill.