Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375ºf. cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minute add peppers; cook 2 min., stirring occasionally. stir in salsa; cook 2 minute add neufchatel cheese; cook 2 minute or until melted. stir in beans and tomatoes. spoon 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture and shredded cheese. top with remaining tortilla and chicken mixture; cover with foil. bake 20 minute or until heated through. sprinkle with remaining shredded cheese; bake, uncovered, 5 minute or until melted.

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.