Rice-Chicken Casserole - cooking recipe

Ingredients

1 whole chicken
1 c. chopped celery
1 Tbsp. chopped onion
3 hard-boiled eggs, chopped
1 1/2 c. cooked rice (1/2 c. rice cooked in 1 1/4 c. chicken broth)
1/2 c. chicken broth
1/2 tsp. salt and pepper
1 can cream of chicken soup
1/2 c. mayonnaise
1 can French fried onion rings

Preparation

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