Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat the oil in a 3 quart sauce pan. add onion, carrots and celery and saute until tender. set vegetables aside with chicken. in the same sauce pan, melt butter then stir in flour and simmer for 1 minute while stirring. combine milk, chicken broth, and poultry seasoning and slowly add to flour mixture while stirring. simmer for a few minutes until thicker. salt and pepper to taste. take the pan off the burner and add vegetables and chicken, coating everything well. stir in the parsley. pour the filling into a sprayed 9x13-inch baking pan. bake at 400°f 18 minutes. remove from oven and put the 12 thawed biscuits, spaced evenly, on top of the bubbling mixture. bake for another 10-15 minutes or until biscuits are golden brown.

Target recipe: preheat the oven to 400 degrees f. spray a 9x11 cake pan with non-stick cooking spray, lightly. in a small mixing bowl, combine meat, soup and vegetables. spread mixture evenly in the pan. top with shredded cheese. in another mixing bowl, combine the flour, baking powder and salt. mix well or sift together. add milk and oil. mix well with a fork until all dry ingredients are moist. drop biscuit dough by spoonfuls over the soup mixture. don't worry of the dough balls don't touch - they swell when cooking. bake 15-20 minutes or until tops of biscuits are starting to brown and visible soup is bubbling nicely. remove from oven and let sit 10 minutes before serving.