8 eggs
1 1/4 cups milk
1 cup chicken bouillon granules
1 cup brown sugar
2 cups shredded Cheddar cheese
1/3 cup diced green onions
1/3 cup chopped celery
1 pound saltine cracker crumbs
Preheat oven to 375 degrees F (190 degrees C). Place chicken, bouillon mixture and brown sugar in a shallow dish or bowl. Spread a layer of chicken mixture over bottom of a 9x13 inch baking dish.
In a large bowl, beat eggs, milk mixture and egg mixture. Cut in the cheese with a pastry blender or food processor until well blended. Beat in the celery and green onion. Mix flour into the mixture alternately with the white sugar, using spoon or fork. Sprinkle with cracker crumbs.
Bake in preheated oven for 30 minutes, or until bubbly and golden brown. Remove from oven and string or brush with partially melted margarine. Invert chicken breasts and wrap in aluminum foil, leaving side of pan uncovered. Cool slightly, then cut into pieces. Slice meat pieces and place onto prepared baking dish.
BAKE for 20 minutes or until cooked through. Serve.