Categories: Casserole, Chicken, Main Dish

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 bay leaves
• 4 cups chopped celery
• 1 can cream of chicken soup
• 2 cups mayonnaise
• 2 cups sour cream
• 2 (8 ounce) cans sliced water chestnuts , drained
• 1 (8 ounce) can sliced mushrooms , drained
• 1 cup slivered almond
• 2 tablespoons chopped onions
• 2 tablespoons lemon juice
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 cups shredded cheddar cheese
• 2 (2 7/8 ounce) cans French-fried onions

Directions

1. Put chicken in a large pot and cover with salted water; add bay leaves.

2. Bring to a boil.

3. Cook, uncovered, until chicken is done and juices run clear.

4. Remove chicken and cut into 1/2 inch pieces when it has cooled; place chicken pieces in a large bowl.

5. Add the next 11 ingredients; stir to mix well.

6. Pour into a 13×9 inch baking dish (dish will be full).

7. Sprinkle evenly with cheese and french-fried onion.

8. Bake, uncovered, at 350 degrees for 30 minutes or until well heated.

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