Chicken-Cucumber Canapes

Ingredients

• 3 rib celery diced
• 3 cups meat from a rotisserie chicken diced cooked
• 0.8 cup cucumber diced peeled seeded
• 1 teaspoon garlic salt 
• 6  green onions chopped
• 16 ounce cream cheese softened reduced-fat
• 0.8 cup mayonnaise reduced-fat
• 0.5 teaspoon pepper freshly ground
• 0.5 cup bell pepper diced red
• 0.5 teaspoon salt 
• 84  wheat sandwich bread white ( 4 loaves)

Equipment

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 trimmings for other uses.
3. Spread half of bread shapes with chicken mixture; top each with a matching bread shape.
4. Roll sandwich edges in parsley, if desired.
5. Note: To make finger sandwiches, cut crusts from 42 bread slices (about 2 loaves).
6. Spread half of slices with filling; top with remaining bread slices.
7. Cut each sandwich into 4 equal strips.
8. Roll edges in parsley, if desired.