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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