Baked Chicken Salad Casserole

Two 10 3/4-ounce cans Campbell's condensed cream of chicken soup
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
3 medium-size whole chicken breasts, cooked, boned, skinned and cut into 1 inch dice
2 celery ribs, finely chopped
4 scallions (white part and some of the green), finely chopped
6 large hard-boiled eggs, coarsely chopped
Black pepper to taste
1 cup slivered almonds

1. Preheat the oven to 350 degrees. Butter a 2 1/2-quart casserole and set aside.

2. In a medium-size mixing bowl, combine the soup, mayonnaise, and lemon juice and stir till well blended.

3. In a large mixing bowl, combine the chicken, celery, scallions, and eggs, season with pepper, and toss till well blended. Add the soup mixture to the chicken mixture, stir till well blended, and scrape into a prepared casserole. Sprinkle the almonds evenly over the to and bake till golden brown, 30 to 35 minutes.