Ingredients

• 2 (8oz.) pkgs. reduced-fat cream cheese, softened
• 3/4 cup reduced -fat mayonnaise
• 3 cups diced cooked chicken
• 3/4 cup peeled, seeded, diced cucumber
• 3 celery ribs, diced
• 1/2 cup diced red bell pepper
• 6 green onions, chopped
• 1 tsp. garlic salt
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 84 white or wheat sandwich bread slices (about 4 loaves)
• Minced fresh parsley (optional)

Directions

1. Stir together cream cheese and mayonnaise. Stir in chicken and next 7 ingredients. Cover and chill at least 4 hours.
2. Cut bread slices with assorted 2 1/2-inch cutters, reserving trimming for other uses. Spread half of bread shapes with chicken mixture; top each with a matching bread shape. Roll sandwich edges in parsley, if desired.

3. makes 7 dozen

4. Note: To make finger sandwiches, cut crusts from 42 bread slices (about 2 loaves). Spread half of slices with filling; top with remaining bread slices. Cut each sandwich into 4 equal strips. Roll edges in parsley, if desired.

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