Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. heat oil in 12 inch skillet over medium-high heat. salt and pepper (to taste) the chicken, cook in oil 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in the center. layer broccoli spears, water chestnuts and chicken in ungreased rectangular baking dish, 13 x 9 inches. mix soup, mayonnaise, lemon juice, milk and curry powder; pour over chicken and broccoli. sprinkle with cheese, bread crumbs, onions and almonds. cover and bake 30 minutes. uncover and bake about 15 minutes longer or until broccoli is tender.

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.