6 cooked, deboned and skinless chicken breasts (cut into bite-size pieces)
2 cups diced celery
1 cup diced onion
1 cup sliced mushrooms
2 (8 oz.) cans sliced water chestnuts
10 3/4 oz. can cream of chicken soup (undiluted)
2 cups mayonnaise
16 oz. container sour cream with French onion dip
1 (14 oz. small) whole pitted ripe olives
1 cup slivered almonds
2 cups shredded Cheddar cheese
2 (2.8 oz.) cans French fried onions
Directions: In a large bowl, combine soup, mayonnaise and sour cream. Add all ingredients except cheese and French onions. Fold together and place in a 13x9x2 inch baking casserole. Bake in 350°F oven 45 to 50 minutes. Sprinkle cheese on top and return to oven for 3 to 5 minutes. Add French fried onions. Serves 12 guests.
Notes: I was having a luncheon for six out of town friends one time and wanted something really outstanding, so this was the result.