5 c. chicken breasts, cooked and diced (about 7 breast halves)
2 cans cream of chicken soup
2 c. chopped celery
1 c. mayonnaise
1 c. slivered almonds
1 tbsp. minced onion
1/2 tsp. pepper
1/2 tsp. salt plus pinch of salt
2 tbsp. lemon juice
1 c. cracker meal
6 finely chopped hard-boiled eggs

Combine all ingredients and bake covered for 30 minutes. Better if mixed together the previous night. Serves 10-12.