Hot Chicken Salad - cooking recipe

Ingredients

2 lb. boneless chicken pieces
2 bay leaves
4 c. diced celery
1 c. cream of chicken soup (undiluted)
2 c. mayonnaise
2 c. sour cream
2 c. water chestnuts, drained
8 oz. stem/pieces mushrooms
1 c. sliced almonds
2 c. chopped onions
2 Tbsp. lemon juice
2 tsp. salt
1/2 tsp. pepper

Preparation

Boil chicken with bay leaves until cooked; cut into cubes. Mix with remaining ingredients. Place in 13 x 9 x 2 baking dish. Cover with 2 cans (2.8 ounces each) French-fried onions. Sprinkle with Cheddar cheese (8-ounces or 2 cups). Bake uncovered at 350\u00b0 for 30 minutes.