This "Chick"mas Tree Is Perfect Centerpiece for Your Holiday Party

Move over, stale gingerbread houses, untouched fruitcakes, and time-consuming croquembouches. There's a new edible decoration in town, and there's no doubt it'll be the highlight of your holiday party.

Meet the chicken-bouche, the tastiest and most beautiful Christmas tree to ever come out of your kitchen. It's dressed head-to-toe with crispy, golden chicken nuggets, ruby red cherry tomato ornaments, crunchy pickle chips, and sprigs of fresh rosemary. In a holiday full of sweets, it was time to bring a little savory to the party.

With just a trip to the craft store and an order from your local chicken spot (or grocery store), you can easily make this dazzling display of chicken — no oven required. Just make sure to ask for extra dipping sauces to serve as presents under the tree. Get your kids to help fasten the chicken skewers, and customize the tree with any edible decorations you prefer. Finger food doesn't get more fun than this.

If you're stuck on what to make for your holiday party this season, go all-out on this darling, delicious, no-cook display. It can even be made in advance as long as it's stored in the fridge before serving. Turns out, our love for chicken nuggets is evergreen too.

How to Make a Chick-mas Tree

• 1 (17.8-in.) Styrofoam cone
• 1 (8-in.) Styrofoam disc
• 1 ft. decorative ribbon (optional)
• 140 frilly toothpicks
• 120 cooked chicken nuggets
• 20 cherry tomatoes (about 1 pint)
• 12 dill pickle chips (about 1/2 cup)
• 1 thick-cut slice pepper Jack cheese
• 3 rosemary stems
• 20 colorful assorted mini bows
• 20 assorted dipping-sauce packets

1. Using a hot glue gun, secure the Styrofoam cone to the center of the Styrofoam disc. Attach a decorative ribbon around the trim, if desired.
2. Skewer one nugget per toothpick, and stick into the cone starting around the bottom and working upwards. Repeat until the tree is covered with nuggets, allowing for some white spaces to show through.
3. Skewer cherry tomatoes and distribute evenly into open spaces. Slice pickle chips into quarters and carefully place in any remaining open crevices. Repeat with ½-inch sprigs of rosemary.
4. Use a knife or cookie cutter to slice the cheese into a large star shape. Secure to the top of the cone with a toothpick.
5. Using the hot glue gun, attach bows to sauce packets, and arrange at the base of the tree.