Hot Chicken Salad Casserole - cooking recipe

Ingredients

4 c. diced, cooked chicken
2 cans cream of chicken soup
2 c. diced celery
4 Tbsp. minced onion
2 c. slivered almonds
1 c. mayonnaise
3/4 c. chicken broth
1 tsp. salt
1/2 tsp. black pepper
4 Tbsp. lemon juice
6 hard-boiled eggs, chopped fine
1 c. cracker crumbs or crushed potato chips

Preparation

Combine all ingredients except cracker crumbs.
Place in 3 to 4-quart casserole.
Cover with crumbs and bake at 350\u00b0 for 40 minutes.
Serves 10 to 12.