4 c. diced, cooked chicken, salted
2 c. celery
2 c. sliced almonds
3/4 c. chicken stock
4 tbsp. lemon juice
2 cans cream of chicken soup
4 tbsp. minced onion
1 c. mayonnaise
1/2 tsp. black pepper
6 hard-cooked eggs, finely chopped
1 c. cracker crumbs

Mix all ingredients together except cracker crumbs. Place in a large flat casserole, cover top with cracker crumbs. Bake at 350 degrees for 40 minutes. Serves 10 to 12 people. May be frozen and then cooked.