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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 Diced celery
10 1/2 oz Can cream of chicken soup;
- undiluted
2 c Mayonnaise
2 c Sour cream
16 oz (2 cans) water chestnuts;
- drained
8 oz Mushroom stems & pieces;
- drained
1 c Slivered almonds
2 tb Chopped onion
2 tb Lemon juice
2 ts Salt
1/2 ts Pepper
2 c Shredded Cheddar cheese
5 5/8 oz (2 cans) French-fried
- onions
Chopped green onions; opt

Set oven @ 350ºF/175ºC.

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 13" X 9" 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.

Ruth Glabe, Oronoco, Minnesota

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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