Hot Chicken Salad -- On A Diet - cooking recipe

Ingredients

2 lbs boneless skinless chicken breasts
2 bay leaves
4 cups diced celery
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
1 1/2 cups fat-free mayonnaise
1 1/2 cups nonfat sour cream
2 (8 ounce) cans sliced water chestnuts, drained and chopped
8 ounces fresh mushrooms, chopped
1/2 cup slivered almonds, toasted
2 tablespoons finely chopped onions
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup reduced-fat cheddar cheese
1/2 cup fresh whole wheat bread crumbs

Preparation

Place chicken breasts in a medium-size saucepan and cover with water. Add the bay leaves, cover, and bring to a boil over high heat.
Reduce the heat to low and cook for about 20 minutes, or until the chicken turns from translucent to opaque, juices run clear or a meat thermometer reads 170F
Preheat oven to 350F.
Drain the chicken and cut into cubes.
Place the cubed chicken in a large mixing bowl. Add all of the remaining ingredients except the cheese and bread crumbs, and mix well.
Spoon the mixture into a greased (sprayed with Pam) 9-by-13-inch baking dish.
Sprinkle the cheese evenly over the top and then sprinkle the bread crumbs over the cheese.
Bake in the preheated oven, uncovered, for 30 minutes, or until heated through and the cheese is bubbly.