CHICKEN ALMOND CASSEROLE


1 c. chicken breast, diced and cooked
1 can cream of chicken soup
1 c. sliced almonds
1/2 c. mayonnaise
1 c. celery, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs
2 1/2 tsp. butter

Mix together cracker crumbs
and butter; set aside.
Combine chicken, chicken soup,
almonds, mayonnaise, celery, salt,
pepper, eggs and lemon juice.
Grease a deep casserole dish
and pour mixed ingredients
in alternating layers with 3/4 cup
of buttered cracker crumbs.

Bake at 400 degrees for 20 to 30 minutes
or until bubbly.
Cover with remaining buttered crumbs and brown.