Chicken Supreme

• 2 1/2 to 3 lb. fryer or 4 chicken breasts
• whole onion
• celery leaves
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 c. mayonnaise
• 3 Tbsp. lemon juice
• 2 c. chopped celery
• 1 1/2 Tbsp. minced dried onion
• 1/3 c. slivered almonds
• 1 can water chestnuts

1. Boil chicken until tender with onion and celery leaves.
2. Cool and debone chicken.
3. Discard onion and celery leaves.
4. Place chicken in large casserole dish.
5. Combine rest of ingredients and pour over top of chicken.
6. Let stand overnight.
7. (Will freeze well).
8. Cook, covered, 30 minutes at 350u0b0 and uncovered 15 minutes.
9. May serve out of dish or excellent if served in the Pepperidge Farm Puff Pastry Shells.

fryer, onion, celery, cream of chicken soup, cream of mushroom soup, mayonnaise, lemon juice, celery, onion, almonds, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=174839 (may not work)