Hot Chicken Salad - cooking recipe

Ingredients

6 cups cubed, cooked chicken
2 bay leaves
4 cups diced celery
1 can (10 3/4 oz.) cream of chicken soup, undiluted
2 cups mayonnaise
2 cups (16 oz.) sour cream
2 cans (8 oz. each) water chestnuts, drained
1 can (8 oz.) mushroom stems and pieces, drained
1 cup slivered almonds
2 Tbsp. chopped onion
2 Tbsp. lemon juice
2 tsp. salt
1/2 tsp. pepper
2 cups (8 oz.) shredded cheddar cheese
2 cans (2.8 oz. each) French-fried onions

Preparation

In a large bowl, mix the first 13 ingredients.
Transfer to a 13 x 9 x 2 inch baking dish (dish will be full).
Sprinkle with cheese and French-fried onions.
Bake, uncovered, at 350 degrees for 30 minutes or until heated through.