Hot Chicken Salad

• 2 lb. boneless, skinless chicken breasts
• 2 bay leaves
• 4 c. celery, diced
• 1 can cream of chicken soup
• 2 c. mayonnaise
• 2 c. sour cream
• 2 cans water chestnuts, drained, sliced and then quartered
• 1 can mushrooms, drained
• 1 c. slivered almonds
• 2 Tbsp. onion, finely chopped
• 2 Tbsp. lemon juice
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 c. Cheddar cheese, shredded
• 1 1/2 c. buttered bread crumbs

1. Boil chicken with bay leaves until tender.
2. Remove chicken and chop into cubes.
3. Place in a large mixing bowl.
4. Add all remaining ingredients except cheese and bread crumbs.
5. Mix well.
6. Put mixture into a 9 x 13 inch baking dish.
7. Sprinkle with cheese and bread crumbs.
8. Bake at 350u0b0 for 30 minutes.

chicken breasts, bay leaves, celery, cream of chicken soup, mayonnaise, sour cream, water chestnuts, mushrooms, almonds, onion, lemon juice, salt, pepper, cheddar cheese, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69726 (may not work)