Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. spoon the chicken mixture into a 13 x 9 x 2-inch baking dish. unfold the pie crusts on a lightly floured surface. lay the crusts side-by-side so that they overlap by about 3 inches in the center. press the seam to seal. roll the pie crust into a 14 x 10-inch rectangle. place the pie crust over the chicken mixture. trim the excess crust from the edge. cut several slits in the crust. bake at 400°f for 40 minutes or until the crust is golden brown.

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.