Hot Chicken Salad - cooking recipe

Ingredients

2 lb. boneless chicken breasts
2 bay leaves
4 c. diced celery
1 can cream of chicken soup
2 c. mayonnaise
2 c. sour cream
2 cans (8 oz.) sliced water chestnuts, drained
1 can mushrooms, drained
1 c. slivered almonds
2 Tbsp. chopped onion
2 Tbsp. lemon juice
2 tsp. salt
1/2 tsp. pepper
2 c. shredded Cheddar cheese
2 cans French fried onions

Preparation

Place chicken in Dutch oven and cover with water; add bay leaves.
Bring to boil.
Cook, uncovered, until juices run clear. Remove chicken and cut in cubes.
Place chicken and next 11 ingredients.
Mix.\tPlace in casserole dish.
Sprinkle with cheese and onions.
Bake, uncovered, at 350\u00b0 for 30 minutes or until heated through.
Yield:
16 servings.