Hot Chicken Salad - cooking recipe

Ingredients

2 chickens, baked and deboned
2 cans cream of chicken soup
2 c. celery, diced
4 Tbsp. onion, minced
2 c. almonds, sliced
1 c. mayonnaise
1/2 tsp. black pepper
2 Tbsp. lemon juice
1 c. cracker crumbs
6 eggs, hard-boiled

Preparation

Mix in order given.
Fold in chopped eggs.
Bake 40 minutes at 350\u00b0.
Can also be served in pastry shells or on toast.
Serves 15 to 18.
Half recipe makes plenty for a meal.
Reduce baking time to 30 minutes.