4 chopped celery ribs
1 finely chopped large onion
1 cup cubed butter
2 cups flour
3 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon black pepper
64 ounces chicken broth
2 cups nonfat dry milk powder
1/4 cup chicken bouillon granules
16 cups cooked long grain rice
12 cups chopped cooked chicken
8 cups shredded cheddar cheese
10 cups soft bread crumbs
3 tablespoons paprika
120 ounces chicken gravy

In large Dutch oven, saute celery and onion in butter till tender. Combine flour and seasonings. Stir into vegetables till blended. Gradually stir in broth till blended. Add milk powder and bouillon. Cook and stir till mixture boils. Cook and stir 1-2 minutes longer till very thick. Cool. Cover and chill 3 hours. Heat oven to 400°F. Grease baking sheets. Stir rice, chicken and cheese into sauce mixture. Combine bread crumbs and paprika in shallow baking pan. Shape 1/4 cupfuls of mixture into balls and roll in crumb mixture. Place 3 inches apart onto prepared sheets. Bake 25-30 minutes till heated through and golden brown. Serve with heated gravy for dipping.