Contest-Winning Hot Chicken Salad

• 2 pounds boneless skinless chicken breasts
• 2 bay leaves
• 4 cups diced celery
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 cups mayonnaise
• 2 cups sour cream
• 2 cans (8 ounces each) water chestnuts, drained
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 cup slivered almonds
• 2 tablespoons chopped onion
• 2 tablespoons lemon juice
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese
• 2 cans (2.8 ounces each) french-fried onions

1. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Add the next 11 ingredients.
2. Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and onions. Bake, uncovered, at 350u0b0 for 30 minutes or until heated through.

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

Taken from www.tasteofhome.com/recipes/contest-winning-hot-chicken-salad/ (may not work)