Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: stew the chicken breasts until meat is falling off bones. discard bones and chop chicken into bite size pieces. combine prepared chicken with sour cream and soup. spread into the bottom of a 2 quart casserole dish. mix together stuffing mix, broth and melted butter. spread on top of chicken. (if you want to freeze this ,stop here and freeze). bake at 350 degrees for 45 minutes or until bubbly. serve warm. you can also refrigerate this a day ahead before baking. when frozen bake directly from freezer ( do not allow to thaw) at 350 about an hour and 15 minutes, checking for doneness throughout cooking.

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.