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DIRECTIONS

To cook the chicken, first rinse it, then place in a big pot with water to cover by 1 inch. Bring to a simmer over medium heat, uncovered. Skim off any scum as it appears. This may take up to 45 minutes.
When the broth is clear, add the onion, celery, salt, and pepper. Cover partially and simmer until cooked through, about 1 hour.
Remove the chicken (tongs work well) to a colander set in a big bowl. Strain the broth through a fine-mesh sieve into the bowl, preferably one with a spout. You will need 5 cups.
To assemble the casserole, preheat an oven to 350°F. Lightly butter a 3-quart baking dish, preferably one with a lid.
Debone and skin the chicken, then shred the meat roughly. Drop the meat into the 5 cups stock.
Add all the remaining ingredients except the eggs, mixing gently. Then stir in the eggs. Pour into the buttered casserole.
Cover and bake until the rice is tender and the "custard" is set, about 1 hour and 10 minutes. Serve hot directly from the dish.