Cook 2 whole chickens, debone, and dice.
Combine chicken, rice, celery, flour, and onion.
Add salt, seasoning, pepper, and MSG.
Add butter and eggs to moisten; chill.
Shape into balls using an ice cream scoop; roll in bread crumbs.
Place on well-greased shallow pan.
Bake at 425 for 30 minutes or until crisp.
Serve with sauce from cream of chicken or mushroom soup.
