Sheridan's Hot Chicken Salad

This is a much loved recipe from my SIL.

• Ready In: 1 hr 15 mins
• Serves: 16

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 almonds
• 2  tablespoons  chopped onions
• 2  tablespoons lemon juice
• 2  teaspoons salt
• 1  teaspoon pepper
• 2  cups  shredded cheddar cheese
• 2 (2 7/8ounce) cans  French-fried onions

Directions

1. Put chicken in a large pot and cover with salted water; add bay leaves.
2. Bring to a boil.
3. Cook, uncovered, until chicken is done and juices run clear.
4. Remove chicken and cut into 1/2 inch pieces when it has cooled; place chicken pieces in a large bowl.
5. Add the next 11 ingredients; stir to mix well.
6. Pour into a 13x9 inch baking dish (dish will be full).
7. Sprinkle evenly with cheese and french-fried onion.
8. Bake, uncovered, at 350 degrees for 30 minutes or until well heated.