Chicken and Rice Casserole

• 1 whole chicken
• 3 boiled eggs
• 1 large family size can of cream of chicken soup
• 1 1/2 cups of Miracle Whip salad dressing (trust me)
• 1 1/2 cups of rice (uncooked) w/3 cups of the cooked chicken broth
• 8-10 cups of water
• 2 stalks of celery, chopped
• 1 medium onion, chopped
• 1 large bag of regular lays chips, crushed
• 1 bay leaf
• 3 tbsp of chicken bouillon
• 1 tsp each of:  Tony's, salt/pepper, garlic/onion powder

I try to take all of the skin off of the chicken except for the thighs/drums, this makes the "stock/broth" not so "fatty", but still packs a lot of flavor.

In a large stock pot, add your 8-10 cups of water, chicken, bouillon, spices, bay leaf, veggies and boil for about an hour. Once the chicken is "about" to fall apart, remove it from the pot, remove your bay leaf, turn your heat off, add the cream of chicken soup, mix until dissolved, remove 3 cups of the broth to use to cook your rice, add your eggs and cover. Let the eggs sit in the HOT broth for about 15-20 minutes. This will give your rice time to cook and you can de-bone the chicken. Once the rice is cooked, remove the eggs and chop.

In a large mixing bowl, add your hot rice, chicken, chopped eggs, mayo, about 2 cups of the broth, a little more salt/pepper to taste. Mix until well combined. I usually add more mayo and broth until I get the flavor I like. Spray a 13x9 glass baking dish, add the rice mixture, top with the crushed lays chips and bake at 350 for about 30-40 minutes until bubbly.

**I had about 2-3 cups left of the broth which I put into ice trays, let it cool down at room temp and then put it in the freezer. Once they are frozen, you can put them in sandwich or freezer bags for later usage. They will keep in the freezer for about 3-4 months**