1 1/2 c. cooked, diced chicken
1 1/2 c. fresh pineapple or 1 (12 oz.) can tidbits, drained
1/2 c. chopped nuts
1/2 c. diced celery
2/3 c. sour cream
2/3 c. mayonnaise
1 prebaked 8" pie shell
3 tbsp. grated cheddar cheese

In a bowl combine first four ingredients. In another bowl mix sour cream and mayo. Add 2/3 cup of sour cream mixture to the chicken mixture. Mix until blended and place in pie shell, pat top evenly. Spread remaining sour cream mixture over top. Sprinkle with grated cheese on top. Serves 6 to 8. Refrigerate at least 4 hours.