Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375, spray 9x11 pan with cooking spray. saute olive oil, onion, carrots, celery, garlic, till softened (desired texture). remove from pan. make a roux, melt butter on medium high heat. whisk in flour till mixture browns lightly, about 1 minute. whisk in chicken stock and franks buffalo sauce to the butter/flour mixture, till it boils, then take it to simmer till gravy thickens, about 2-3 minutes, whisking the entire time. add chicken and vegetables to the sauce. take cooked macaroni add to 9x11 pan, spread evenly. toss in cheese, stir in evenly. top with chicken mixture. cook in oven for about 20 minutes, let set for 10 minutes -- and serve.

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.