Chicken-Almond Casserole Recipe

4 c. chopped, cooked chicken
2 c. finely chopped celery
1/4 c. finely chopped onion
2 hard-cooked eggs, chopped
1/2 c. slivered almonds, toasted
2 (10 3/4 oz) cans cream of chicken soup, undiluted
1/2 to 1 c. mayonnaise
1/2 c. chicken broth
1/4 c. lemon juice
1/2 tsp salt
1/4 tsp pepper
1 c. crushed round buttery crackers

Combine first 11 ingredients. Spoon into a 13 x 9 x 2 inch lightly greased baking dish. Sprinkle with cracker crumbs. Bake at 350 for 40 minutes.