1 can cream of chicken soup
1/2 c. mayonnaise
3/4 c. chicken bouillon
1 tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. white pepper
1 c. cracker crumbs
2 tbsp. lemon juice
2 tbsp. finely chopped onion
1 c. chopped blanched almonds
1 c. finely chopped celery
3 hard boiled eggs, finely chopped
2 c. chopped turkey

Combine first 9 ingredients in bowl; mix well. Stir in celery, eggs and turkey. Place in greased 2 quart casserole. Top with cracker crumbs. Bake at 325 degrees for 30 minutes or until bubbly. Serves 6.