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 oven to 400 degrees f. arrange chicken chunks in a single layer on a microwave-safe plate. microwave, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through but allows the skewer to be easily inserted). use a kitchen scissors to snip or a knife to cut each biscuit in half. on each of four metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch space between pieces. place skewers on ungreased baking sheet. bake for 10 minutes or until biscuits are golden brown and chicken is heated through. meanwhile, whisk together melted butter and honey. drizzle some of the mixture over kabobs. pass remainder for dipping.