Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350' lightly spray a 13x9 baking dish with pam cooking oil spray. in a large bowl, combine chicken, rice, soup, veg-all vegetables, celery, onion, mayonnaise almonds and chicken broth. spread mixture into the prepared baking dish. in a small bowl combine crushed buttery crackers with the melted butter. combine gently to coat. sprinkle cracker crumbs over casserole and bake for 45 minutes or until lightly golden brown and bubbly. note: this casserole can be covered and chilled overnight. be sure to bring to room temperature before baking.

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.