2 lb. boneless chicken breasts
2 bay leaves
4 c. diced celery
1 can cream of chicken soup
2 c. mayonnaise
2 c. sour cream
2 cans (8 oz.) sliced water chestnuts, drained
1 can mushrooms, drained
1 c. slivered almonds
2 tbsp. chopped onion
2 tbsp. lemon juice
2 tsp. salt
1/2 tsp. pepper
2 c. shredded Cheddar cheese
2 cans French fried onions

Place chicken in Dutch oven and cover with water; add bay leaves. Bring to boil. Cook, uncovered, until juices run clear. Remove chicken and cut in cubes. Place chicken and next 11 ingredients. Mix. Place in casserole dish. Sprinkle with cheese and onions.

Bake, uncovered, at 350°F for 30 minutes or until heated through.

Yield: 16 servings. Note: May place in crock-pot and cook on high 3 to 4 hours or low 4 to 6 hours.