Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken breasts, cool and cut up. reserve 3/4 cup chicken broth for use later. boil pasta in remaining chicken broth until done. saute pepper, onion and mushrooms in butter until tender. add velveta until melted. add rotel tomatoes, worcestershire sauce and chicken. in a 9 x 13 baking dish, place noodles on bottom. top with sauce and 3/4 cup chicken broth. bake at 350 for 45 minutes.

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.