24 c. diced chicken (about 35 lbs.)
16 c. bread crumbs
3 doz. eggs, beaten
6 qts. chicken broth (thick enough to jell)
28 c. cooked rice (about 9 cups uncooked)
4 tbsp. salt
3 or 4 onions

Cook chickens with celery tops, onions and salt. Then cool, skin and chop chicken, grind skin and add to chicken, crumbs, broth, eggs and rice. Bake at 350 degrees in 2 inch deep pans about 1 3/4 hours, depending on pan size. Cut in squares and serve with mushroom sauce.

1 lb. butter (melted)
4 or 5 c. chicken broth
8 cans cream of mushroom soup
2 c. canned milk
2 c. flour
3 tsp. paprika
1/2 c. lemon juice
Salt to taste
Coarsely chopped giblets

Add flour to melted butter. Stir in liquids and cook until thickened. Add seasonings and serve over chicken squares. Diced carrots and peas can be added to add color to chicken rice. Serves 100.