Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook noodles according to package directions. meanwhile, in a large bowl, combine the remaining ingredients. drain noodles; add to chicken mixture. transfer to two greased 8 inch square baking dishes. cover and freeze one casserole for up to 3 months. cover and bake remaining casserole at 350 degrees for 30 minutes. uncover and bake 10-15 minutes longer or until heated through. to use frozen casserole: thaw in the refrigerator overnight. remove from the refrigerator 30 minutes before cooking. cover and microwave on high for 10-12 minutes or until heated through, stirring twice.

Target recipe: combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken.