Rice-Chicken Casserole

Ingredients

• 1 whole chicken
• 1 c chopped celery
• 1 Tbsp chopped onion
• 3 hard-boiled eggs chopped
• 1 12 c cooked rice 12 c rice cooked in 1 14 c chicken broth
• 12 c chicken broth
• 12 tsp salt and pepper
• 1 can cream of chicken soup
• 12 c mayonnaise
• 1 can French fried onion rings

Directions

1. Cut yellow tendons at top of legs to keep from kicking batter off when cooking
2. Soak in cold salty water for 1 hour
3. Coat with bread crumbs
4. Let set for 1 hour in refrigerator
5. Remove and fry in hot grease until brown