Hot Chicken Salad Supreme

• 4 chicken breasts
• 1 bay leaf
• 5 oz. cream chicken soup
• 2 c. finely chopped celery
• 1 c. mayonnaise
• 1 c. sour cream
• 1 (8 oz.) can water chestnuts, sliced and drained
• 1/2 c. slivered almonds
• 2 Tbsp. minced onion
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 c. grated Cheddar cheese
• 1 (3 1/2 oz.) can fried onion rings, slightly crushed

1. Preheat oven to 350u0b0.
2. Cook chicken in water with bay leaf until tender.
3. Discard skin and bones.
4. Cut meat into 1-inch pieces.
5. Mix remaining ingredients with chicken, except cheese and onion rings.
6. Bake in a 9 x 13-inch pan or casserole 20 minutes. Top with cheese and bake 5 minutes more.
7. Top with onion rings and bake 2 minutes longer.
8. Serves 10.

chicken breasts, bay leaf, cream chicken soup, celery, mayonnaise, sour cream, water chestnuts, almonds, onion, lemon juice, salt, white pepper, cheddar cheese, onion rings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=997461 (may not work)