Hot Chicken Salad - cooking recipe

Ingredients

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

Preparation

Combine all ingredients, except crumbs.
Put in casserole; cover with crumbs.
Bake at 350\u00b0 for 40 minutes.
Serves 10 to 12.