Baked Chicken Salad

I prepare this dish for Wednesday night suppers at church. I've given out the recipe dozens of times. It always goes over well. It's great for pot luck and covered dish suppers...

3 cups chopped cooked Chicken
4 Eggs, boiled and chopped
1/2 cup sliced Celery (optional)
1 cup shredded Cheddar Cheese
1/2 cup Mayo
1 Tbsp. chopped onion
1 Tbsp. Lemon juice
1/2 tsp. Salt
1/2 tsp Basil
Dash of pepper
1 sleeve Ritz Crackers, crushed
1 stick Butter, melted


Preheat oven to 350°F. Mix chicken, celery, eggs, mayo, onion, lemon juice and seasonings until well blended. In a separate bowl, combine cracker crumbs and butter. Set aside.

Spoon salad mixture into 1-1/2-quart casserole dish top with cheese. Bake 30 minutes or until cheese is melted and starting to get a little color; remove from oven and top with cracker mixture.  Bake an additional 5 minutes or until the cracker crust is a little browned but be careful not to burn it.