Hot Chicken Salad

• 4 whole chicken breasts
• 3 hard-boiled, cooked eggs
• 1/2 c. cream of chicken soup
• 2 c. chopped celery
• 1 c. mayonnaise
• 1 c. sour cream
• 1 (8 oz.) can water chestnuts
• 1/2 c. slivered almonds
• 2 Tbsp. minced onion
• 1 tsp. salt
• 2 Tbsp. lemon juice
• 1/4 tsp. pepper
• 1 c. grated Cheddar cheese
• 1 c. onion rings

1. Take skin and bones from chicken; cut meat into 1-inch pieces. Mix chicken with rest of ingredients, except cheese and onion rings, and turn into a 9 x 13 x 2-inch pan or casserole.
2. Top with cheese and bake at 350u0b0 for 30 minutes.
3. Sprinkle onions over all and bake 15 minutes longer.
4. Serves 12.

chicken breasts, eggs, cream of chicken soup, celery, mayonnaise, sour cream, water chestnuts, almonds, onion, salt, lemon juice, pepper, cheddar cheese, onion rings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022290 (may not work)