Hot Chicken Salad Casserole

• 4 cups diced chicken
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 cups diced celery
• 14 cup minced onion
• 2 cups slivered almonds
• 1 cup mayonnaise
• 34 cup chicken stock
• 1 teaspoon salt
• 12 teaspoon black pepper
• 14 cup fresh lemon juice
• 6 hard-cooked eggs, finely chopped
• 1 cup cracker crumb

1. Combine all ingredients, except the cracker crumbs.
2. Place in a 4-quart (4-liter) casserole dish.
3. Cover with cracker crumbs.
4. Bake at 350 degrees for approximately 40 minutes.

chicken, cream of chicken soup, celery, onion, almonds, mayonnaise, chicken stock, salt, black pepper, lemon juice, eggs, crumb

Taken from www.food.com/recipe/hot-chicken-salad-casserole-288553 (may not work)