Hot Chicken Salad Casserole - cooking recipe

Ingredients

4 c. cooked, chopped chicken
2 cans cream of chicken soup
2 c. chopped celery
2 c. sliced almonds (for topping)
4 Tbsp. chopped onion
1 c. mayonnaise
1 tsp. salt
1/2 tsp. black pepper
4 Tbsp. lemon juice
6 boiled eggs, chopped

Preparation

Mix together and bake in covered casserole for 40 minutes at 350\u00b0.
Then uncover and top with cracker crumbs or almonds and corn flake crumbs.
Then bake for 10 or 15 minutes.