4 c. chopped cooked chicken
2 (10 3/4 oz.) cans cream of chicken soup, undiluted
2/3 c. mayonnaise or salad dressing
1/2 c. (2 oz.) shredded cheddar cheese
1/3 c. milk
1 tsp. lemon juice
1/4 tsp. pepper
2 tbsp. butter, melted
1 c. round buttery cracker crumbs, about 20 crackers

Place chicken in a lightly greased 12 x 8 x 2 inch baking dish, set aside. Combine soup and next 5 ingredients, stirring well; spoon over chicken. Bake at 350 degrees for 30 minutes. Combine butter and cracker crumbs, sprinkle over casserole. Bake an additional 10 minutes. Serves 6-8.