3 lbs. chicken
1 tsp. onion flakes
2 bay leaves
1 can cream of chicken soup
8 oz. Velveeta cheese, cubed
1/2 c. chopped celery
1 can water chestnuts, chopped
1 tsp. lemon juice
3 or 4 drops Tabasco
1 (8 oz.) pkg. fluffy dumplets
1 c. crushed corn flakes
1/4 c. melted butter

Stew chicken with onion and bay leaves. Cool and bone chicken. Cook dumplets in chicken broth as package directs; drain. Mix remaining ingredients together except corn flakes and butter. Mix with chicken and dumplets. Top with corn flakes sauteed in butter. Bake at 350 degrees for 30 to 35 minutes.