Hot Chicken Salad

Warm, comforting and sooo good. We first had this a few years ago and I really loved it the last time I was pregnant so here we are again. This recipe comes from The Best of Country Cooking 2000. This recipe also freezes very well!

2 lbs. boneless, skinless chicken breasts

2 bay leaves

4 c. diced celery

1 can condensed cream of chicken soup, undiluted

2 c. mayonnaise

2 c. sour cream

1 (8 oz) can mushroom stems & pieces, 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 (2.8 oz) cans french-fried onions

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 13"x9"x2" baking dish. Sprinkle with cheese and onions. Bake, uncovered at 350F for 30 minutes or until heated through.