Almond-Topped Chicken Casserole

I was a little hesitant to try this casserole from The Food Nanny cookbook. I'm not a huge casserole-lover, but it's good! :) It's like a hot chicken salad or Hawaiian Haystacks. Be creative, add anything else you might like. Serve with green salad and bread. And enjoy!

Almond-Topped Chicken Casserole

3 c cooked chicken breast, shredded or cubed (about 1 lb or 2 large breasts)
1 c diced celery (2 to 3 ribs)
1/4 c diced yellow onion
1 Tbsp lemon juice
1 c cooked rice (regular or instant)
1 (10.75 oz) can condensed cream of chicken soup
1/2 c mayonnaise
1/2 c chicken broth
1 c crushed saltine crackers (about 25 crackers)
1/2 c slivered almonds
1/4 c (1/2 stick) butter, melted

1. Preheat oven to 350, lightly grease a square baking dish.
2. Combine the chicken, celery, onion, lemon juice, rice, soup, mayo, and broth in a bowl. Spoon into the prepared casserole dish.
3. Mix the cracker crumbs, almonds and butter. Sprinkle over casserole.
4. Bake uncovered for 45 minutes.

You can put this together ahead of time, adding cracker/almond/butter topping just before cooking.