Hot Chicken Salad Casserole - cooking recipe

Ingredients

2 c. diced, cooked chicken
1 can (10 oz.) cream of chicken soup
1 c. diced celery
2 Tbsp. minced onion
1 c. slivered almonds
1/2 c. mayonnaise
1/4 c. chicken stock
1/2 tsp. salt
black pepper
2 Tbsp. lemon juice
3 hard-cooked eggs, chopped fine
1/2 c. cracker crumbs

Preparation

Combine
all the ingredients, except cracker crumbs and place in\tcasserole.
Cover with cracker crumbs.\tBake at 350\u00b0 for 40 minutes.