4 broiler-fryer chicken leg quarters, cooked, boned & skinned
1 1/4 c. saltine cracker crumbs, divided
2 tbsp. butter
1 c. finely chopped celery
3 tbsp. chopped fresh chives
1 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1 tsp. Worcestershire sauce
1 tsp. lemon juice
1 egg, beaten

Break chicken into bite-size pieces. In greased 1 1/2 quart baking dish, place layer of about 1/3 of cracker crumbs. In small frypan, place butter and melt over medium heat; add celery and stir-fry about 3 minutes.

Add chopped chives, continuing to stir-fry about 2 minutes more. Add celery mixture to chicken; stir in salt and pepper. Place half of chicken mixture over crumbs in baking dish; add another layer of 1/3 crumbs, then remainder of chicken. Top with remaining crumbs.

To chicken broth, add Worcestershire sauce, lemon juice and beaten egg; stir to mix well and pour over all ingredients in baking dish, using fork to spread evenly.

Refrigerate until time to cook. Place in 400 degree oven for about 20 minutes. Makes 4 servings.