Hot Chicken in the Valley Salad #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. This is a great recipe that anyone can make and enjoy. This is a chicken salad recipe I found in a church cookbook. Its now a ranch lovers favorite. We enjoy this on crackers as a snack, or on toast as a sandwich. However you enjoy it, you always want more.

• Ready In: 45 mins
• Serves: 12
• Yields: 12 scoops

Ingredients

• 4  chicken breasts
• 5  celery leaves
• 1  bay leaf
• 1  cup water
• 1 (12 ounce) can  cream of chicken soup
• 1 (6 ounce) can water chestnuts, drained and sliced
• 1 (1 ounce) package  Hidden Valley Original Ranch Seasoning Mix
• 2  cups celery, cut fine
• 1  cup mayonnaise
• 1  cup sour cream
• 1 (4 ounce) can mushrooms, drained
• 1⁄2 cup  slivered almonds
• 1  tablespoon  chopped chives
• 2  tablespoons  minced shallots
• 2  tablespoons lemon juice
• 1⁄4 teaspoon pepper
• 1  teaspoon salt
• 1 (3 1/2ounce) can  French fried onion rings
• 16  ounces  shredded cheese

Directions

1. Cook chicken in water with celery leaves and bay leaf until tender.
2. Skin and bone, cut into 1-inch chunks.
3. Mix remaining ingredients with chicken, except cheese and onion rings.
4. Place in a 9X13inch pan or casserole.
5. Top with cheese and crushed onion rings.
6. Bake at 350 for 30 minutes.