MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Contest-Winning Hot Chicken Salad
 Categories: Poultry, Vegetables, Mushrooms, Nuts, Cheese
      Yield: 8 Servings
 
      2 lb Boned, skinned chicken
      2    Bay leaves
      4 c  Celery; diced
 10 1/2 oz Can cream of chicken soup;
           - undiluted
      2 c  Mayonnaise
      2 c  Sour cream
     16 oz Water chestnuts (2 cans);
           - drained
      8 oz Mushroom stems & pieces;
           - drained
      1 c  Almonds; slivered
      2 tb Onion; chopped
      2 tb Lemon juice
      2 ts Salt
    1/2 ts Pepper
      2 c  Cheddar cheese; shredded
  5 5/8 oz French-fried onions (2 cans)
           Green onions; chopped
           - (optional)
 
  Set oven @ 350 F/175 C.
  
  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" dice;
  place in a large bowl. Stir in the next 11 ingredients.
  
  Transfer to a 13x9" 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.
  
  Recipe by Ruth Glabe, Oronoco, Minnesota
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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