Average Rating: 4.333333TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 8 servings.Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 bay leaves
- 4 cups diced celery
- 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 2 cups mayonnaise
- 2 cups sour cream
- 2 cans (8 ounces each) water chestnuts, drained
- 1 can (8 ounces) mushroom stems and pieces, drained
- 1 cup slivered almonds
- 2 tablespoons chopped onion
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups shredded cheddar cheese
- 2 cans (2.8 ounces each) french-fried onions
- Chopped green onions, optional
Instructions
- 1. Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients.
- 2. Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.
Nutrition Facts
1.5 cups: 1003 calories, 83g fat (23g saturated fat), 112mg cholesterol, 1697mg sodium, 27g carbohydrate (6g sugars, 5g fiber), 36g protein.