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1 (3 oz.) pkg. cream cheese, softened
3 tbsp. mayonnaise or salad dressing
1 1/4 c. cut up cooked chicken
1 c. shredded Cheddar cheese (about 4 oz.)
1/4 c. thinly sliced celery
1/4 c. sliced green onions
1 tbsp. chopped pimento
1/2 tsp. garlic salt
1/8 tsp. pepper
2 c. Bisquick baking mix
1/2 c. cold water
2 tbsp. margarine or butter, melted
1/2 c. finely crushed corn chips

Heat oven to 400 degrees. Mix cream cheese, mayonnaise, chicken, cheese, celery, onions, pimento, garlic salt, and pepper. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 18 x 12 inches; cut into 6 squares. Spoon about 1/3 cup chicken mixture onto center of each square. Bring 4 corners of dough to center of chicken mixture; twist slightly. Press edges to seal. Brush tops with margarine; dip into corn chips. Bake on ungreased cookie sheet until golden brown, about 20 minutes. 6 servings. High altitude directions (3500 to 6500 feet): Heat oven to 425 degrees. Use 1/2 cup boiling water to make dough.