Preheat the oven to 400°F (200°C).

In a small bowl, mix together the cracker crumbs and melted butter.

Set aside.

In a large mixing bowl, combine the diced chicken breast, cream of chicken soup, sliced almonds, mayonnaise, chopped celery, salt, pepper, lemon juice, and chopped hard-boiled eggs.

Grease a deep casserole dish.

Pour the mixed ingredients into the casserole dish in alternating layers with 3/4 cup of the buttered cracker crumbs.

Bake in the preheated oven for 20 to 30 minutes, or until the casserole is bubbly.

Cover the top with the remaining buttered crumbs and bake until the crumbs are golden brown.