Drain pineapple, reserving 1/4 cup liquid. Combine reserved liquid and cream cheese, mixing until well blended. Add pineapple, chicken, water chestnuts, celery, 1/4 cup almonds, onions, salt and pepper; mix lightly. Chill. Cut each tomato into 6 wedges, almost to stem end. Take inside of tomato out. Fill with chicken mixture. Sprinkle with remaining almonds. Serve on lettuce lined plates.
By Robin from Washington, IA
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