Sheridan's Hot Chicken Salad

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 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 almonds
• 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

Recipe

• 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 13x9 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.