2 lbs. chicken breasts
2 cans cream of chicken soup
1 c. diced celery
4 tbsp. diced onion
1/2 c. (or more) slivered almonds or cashews
1 c. mayonnaise or salad dressing
1/2 tsp. pepper (or shake to taste)
Little salt
2 tbsp. lemon juice (or ReaLemon)
1 c. broken (not fine) soda crackers
4 hard boiled eggs, cut up
Cheddar cheese (opt.)
1 c. green grapes (opt.)
1 c. water chestnuts (opt.)

Bake chicken breasts at 350 degrees with as little liquid as possible in a covered pan, until done. Remove meat from bones and dice to bite size. Combine all ingredients; bake in covered dish 1/2 hour at 350 degrees and uncovered 20 minutes. Top crushed potato chips, buttered crumbs or chow mein noodles.