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 375 degrees. mix soup and 1/2 cup sour cream in 8-inch square baking dish. add chicken, vegetables and cheese; mix. place baking mix in medium bowl. add remaining 1/4 cup sour cream and milk; stir until stiff dough forms. drop by heaping tablespoonfuls into 6 mounds over chicken mixture. bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly. healthy living tip: save 60 calories and 7 grams of fat per serving by preparing with reduced fat cream of chicken soup, reduced fat or light sour cream, kraft 2% milk shredded reduced fat cheddar cheese and fat-free milk.