Contest-Winning Hot Chicken Salad Recipe
"Once I'd tasted this chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk several years, and on Election Day I often brought it as lunch for our poll workers. It got everyone's vote of approval! It's perfect for family as well - my husband and I have four grown children and seven grandchildren. Along with it, I serve fruit salad, home-baked bread and a light dessert. I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota..."
INGREDIENTS
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2 pounds boneless skinless chicken breasts
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2 bay leaves
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4 cups diced celery
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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2 cups mayonnaise
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2 cups (16 ounces) sour cream
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2 cans (8 ounces each) water chestnuts, drained
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1 can (8 ounces) mushroom stems and pieces, drained
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1 cup slivered almonds
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2 tablespoons chopped onion
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2 tablespoons lemon juice
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2 teaspoons salt
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1/2 teaspoon pepper
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2 cups shredded cheddar cheese
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2 cans (2.8 ounces each) french-fried onions
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