Scalloped Chicken Casserole

Place the chicken in a large pot and cover with water. Add the quartered onions, celery stalks, parsley, and peppercorns.

Bring the mixture to a boil over high heat, then reduce heat and simmer until the chicken is cooked through and tender.

Remove the chicken from the broth and set aside to cool slightly. Strain the broth into a separate container, discarding the vegetables and peppercorns.

Once cooled, remove the chicken meat from the bones, discarding skin and bones, and cut or shred the meat into bite-sized pieces.

Preheat the oven to 350°F.

Combine the shredded chicken with 2 cups of the reserved broth in a large mixing bowl. Stir in the monosodium glutamate and salt until well distributed.

Transfer the chicken mixture to a greased 9x13-inch casserole dish, spreading it evenly.

Bake uncovered at 350°F until the top is lightly golden and the edges are bubbling.