Your friends will ask for this recipe.  It’s that good!

Ingredients

• 2 pounds boneless skinless chicken breasts
• 2 bay leaves
• 4 cups diced celery
• 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
• 2 cups mayonnaise
• 2 cups (16 ounces) sour cream
• 2 cans (8 ounces each) water chestnuts, drained
• 1 cup slivered almonds
• 2 tablespoons each chopped onion and lemon juice
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cans (2.8 ounces each) french fried onions

Directions

• Place chicken in a Dutch oven and cover with water, add bay leaves.  Bring to a boil.  Cook, uncovered, until juices run clear.  Remove chicken and cut into 1/2 inch cubes, place in a large bowl.  Add the next 11 ingredients.  Transfer to a 13x9x2 inch baking dish (dish will be full).  Sprinkle with cheese and onions.  Bake, uncovered at 350* for 30 minutes or until heated through.

Notes

• 16 servings.

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