Hot Chicken Salad

• 6 cups cubed, cooked chicken
• 2 bay leaves
• 4 cups diced celery
• 1 can (10 3/4 oz.) cream of chicken soup, undiluted
• 2 cups mayonnaise
• 2 cups (16 oz.) sour cream
• 2 cans (8 oz. each) water chestnuts, drained
• 1 can (8 oz.) mushroom stems and pieces, drained
• 1 cup slivered almonds
• 2 Tbsp. chopped onion
• 2 Tbsp. lemon juice
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 cups (8 oz.) shredded cheddar cheese
• 2 cans (2.8 oz. each) French-fried onions

1. In a large bowl, mix the first 13 ingredients.
2. Transfer to a 13 x 9 x 2 inch baking dish (dish will be full).
3. Sprinkle with cheese and French-fried onions.
4. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.

chicken, bay leaves, celery, cream of chicken soup, mayonnaise, sour cream, water chestnuts, mushroom stems, almonds, onion, lemon juice, salt, pepper, cheddar cheese, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35892 (may not work)