Ingredients
The following ingredients have 16 Servings
- 2 pounds boneless skinless chicken breasts
- 2 bay leaves
- 4 cups diced celery
- 1 can (10-1/2 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
- Chopped green onions, optional
Instruction
- Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Drain chicken and discard bay leaves. Cut chicken into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions if desired.
