Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter; blend in flour. gradually add broth. cook and stir till thick. add chicken, vegtables, and salt; heat to boiling. pour into 1 1/2 quart casserole. make biscut snippets: with scissors, snip refrigerated biscuts into quarters; arrange in ring, rounded side down, atop hot chicken. bake casserole at 425 degrees 8 to 10 minutes or until biscuts are done.

Target recipe: saute green pepper and mushrooms in butter in a 10" skillet until green pepper is tender. combine flour, salt, and pepper; add to vegetables, stirring until smooth. cook 1 minute, stirring constantly. gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. stir in chicken and pimiento; cook until thoroughly heated. divide filling among patty shells.