Sheridan's Hot Chicken Salad |
|
 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 16 |
|
This is a much loved recipe from my SIL. Ingredients:
2 lbs boneless skinless chicken breasts |
2 bay leaves |
4 cups chopped celery |
1 can cream of chicken soup |
2 cups mayonnaise |
2 cups sour cream |
2 (8 ounce) cans sliced water chestnuts, drained |
1 (8 ounce) can sliced mushrooms, drained |
1 cup slivered almonds |
2 tablespoons chopped onions |
2 tablespoons lemon juice |
2 teaspoons salt |
1 teaspoon pepper |
2 cups shredded cheddar cheese |
2 (2 7/8 ounce) cans french-fried onions |
Directions:
1. Put chicken in a large pot and cover with salted water; add bay leaves.
2. Bring to a boil.
3. Cook, uncovered, until chicken is done and juices run clear.
4. Remove chicken and cut into 1/2 inch pieces when it has cooled; place chicken pieces in a large bowl.
5. Add the next 11 ingredients; stir to mix well.
6. Pour into a 13x9 inch baking dish (dish will be full).
7. Sprinkle evenly with cheese and french-fried onion.
8. Bake, uncovered, at 350 degrees for 30 minutes or until well heated.
|
|