Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place chicken in a large saucepan full of lightly salted water. bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). remove chicken from pan, reserving broth. cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish. preheat oven to 350 degrees f (175 degrees c). in a medium bowl mix together cream of chicken soup and cream of celery soup. fill one empty soup can with milk, and mix milk with soups. pour mixture over chicken. in a small bowl combine stuffing and broth; mix together and spoon mixture over casserole. bake in the preheated oven for 45 minutes.

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.