Hot Chicken Salad - cooking recipe

Ingredients

4 c. diced, cooked chicken breasts (6 breasts)
2 cans cream of chicken soup
2 c. diced celery
4 Tbsp. minced onion
1 c. mayonnaise
3/4 c. chicken broth
1 tsp. salt
1/2 tsp. pepper
4 Tbsp. lemon juice
6 hard-boiled eggs
1 c. cracker crumbs

Preparation

Mix all ingredients except cracker crumbs.
Pour into 3 or 4-quart casserole dish.
Bake at 350\u00b0 for 40 minutes.
Sprinkle crumbs on top and bake another 5 to 10 minutes.
Serves 10 to 12 people.