Hot Chicken Salad

2 lb boneless skinless chicken breasts
2 bay leaves
4 C diced celery
1 can (10-1/2 oz) condensed cream of chicken soup, undiluted
2 C mayonnaise
2 C sour cream
2 cans (8 oz each) water chestnuts, drained
1 can (8 oz) mushroom stems and pieces, drained
1 C slivered almonds
2 T chopped onion
2 T lemon juice
2 tsp salt
1/2 tsp pepper
2 C shredded cheddar cheese
2 cans (2.8 oz each) french-fried onions
Chopped green onions, optional

Preheat oven to 350 degrees. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-inch cubes, place in a large bowl. Stir in the next 11 ingredients.  Transfer to a 13 x 9-inch baking dish (dish will be full). Sprinkle with cheese and onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.