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CHICKEN ALMOND CASSEROLE

- from chicken recipe
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 (I use Zesta)
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. Serves 6.

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