This is similar to the way I make chicken-rice casserole. I cook whole, cleaned chicken in enough water to cover to which I've I added chopped celery, chopped onion, chicken bouillon, Worcestershire sauce and pepper. Taste as it cooks. When chicken is done I de-bone the chicken, measure enough broth for the amount of dry rice I'll need for an 9" x 12" casserole which usually is about 2 cups of dry white rice, then add the rice and chicken along with a large can of cream of mushroom soup back to the pot. I do a taste test at this point and adjust as necessary. I heat the ingredients before putting everything in the baking pan. I bake it at 350°F., covered, for an hour. I'm not good at measuring when I cook, only when I bake. I hope this works for whoever makes this recipe.