4 c. diced cooked chicken breast
2 cans cream of chicken soup
2 c. diced celery
1/2 c. red onion
2 c. slivered almonds
1 c. mayonnaise
3/4 c. chicken stock
1 tsp. salt
1/2 tsp. black pepper
4 tbsp. lemon juice
1 c. cracker crumbs
6 hard boiled eggs, chopped fine

Combine all the above ingredients except cracker crumbs and place in 3-4 quart casserole dish. Cover with cracker crumbs. Bake at 350 degrees for 40 minutes. Yield 10-12 servings.