Categories: Casserole, Chicken, Main Dish
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 bay leaves
- 4 cups chopped celery
- 1 can cream of chicken soup
- 2 cups mayonnaise
- 2 cups sour cream
- 2 (8 ounce) cans sliced water chestnuts , drained
- 1 (8 ounce) can sliced mushrooms , drained
- 1 cup slivered almond
- 2 tablespoons chopped onions
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 cups shredded cheddar cheese
- 2 (2 7/8 ounce) cans French-fried onions
Directions
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Put chicken in a large pot and cover with salted water; add bay leaves.
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Bring to a boil.
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Cook, uncovered, until chicken is done and juices run clear.
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Remove chicken and cut into 1/2 inch pieces when it has cooled; place chicken pieces in a large bowl.
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Add the next 11 ingredients; stir to mix well.
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Pour into a 13×9 inch baking dish (dish will be full).
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Sprinkle evenly with cheese and french-fried onion.
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Bake, uncovered, at 350 degrees for 30 minutes or until well heated.