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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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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:
2 pounds boneless skinless chicken breasts |
2 bay leaves |
4 cups diced celery |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2 cups mayonnaise |
2 cups (16 ounces) 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 (8 ounces) shredded cheddar cheese |
2 cans (2.8 ounces each) french-fried onions |
Directions:
1. 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-in. cubes; place in a large bowl. Add the next 11 ingredients.
2. Transfer to a 13-in. x 9-in. baking dish (dish will be full). Sprinkle with cheese and onions. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 16 servings.
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