Hot Chicken Salad

recipe ingredients
2 pounds boneless, skinless chicken breasts
2 bay leaves
4 cups diced celery
1 can (101/2 ounces) reduced-fat cream of chicken soup
11/2 cups fat-free mayonnaise
11/2 cups fat-free sour cream
2 cans (8 ounces each) sliced water chestnuts, drained and chopped
8 ounces fresh mushrooms, chopped
1/2 cup slivered almonds, toasted
2 tablespoons finely chopped onion
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup reduced-fat cheddar cheese
1/2 cup fresh, whole-wheat bread crumbs

recipe directions
Place chicken breasts in a medium-size saucepan and cover with water. Add the bay leaves, cover, and bring to a boil over high heat.

Reduce the heat to low and cook for about 20 minutes, or until the chicken turns from translucent to opaque. Check by piercing a breast with a knife. Drain the chicken and cut into cubes.

Preheat the oven to 350*F. Place the cubed chicken in a large mixing bowl. Add all of the remaining ingredients except the cheese and bread crumbs, and mix well. Spoon the mixture into a 9-by-13-inch baking dish. Sprinkle the cheese evenly over the top and then sprinkle the bread crumbs over the cheese. Bake in the preheated oven, uncovered, for 30 minutes, or until heated through.

Other Suggested Recipes:

• Crustless Chicken Broccoli Quiche
• Parmesan Chicken with Fresh Tomato Sauce
• Cornflake Chicken
• Oven Fried Honey Chicken
• Chicken Almondine