CHICKEN ALMOND CASSEROLE
- 1 c. chicken breast, diced and cooked
- 1 can cream of chicken soup
- 1 c. sliced almonds
- 1/2 c. mayonnaise
- 1 c. celery, chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. lemon juice
- 3 eggs, hard-boiled
- 1 c. cracker crumbs (I use Zesta)
- 2 1/2 tsp. butter
Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with remaining buttered crumbs and brown. Serves 6.