Preheat the oven to 375 °F (190 °C) and lightly grease a 9 × 13‑inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, cheddar cheese, green onions, almonds, bacon, and hot sauce; stir until smooth.
Transfer the mixture to the prepared dish and spread evenly.
Mix the crushed crackers with the melted butter and sprinkle over the top.
Bake 40–45 minutes, or until the topping is golden and the casserole is bubbly.
Let it rest briefly, then garnish with extra green onions or bacon if desired.
