Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: saute the onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes (until tender). stir in the chicken and the next seven ingredients. remove from heat. tear the corn tortillas into 1-inch pieces, and layer 1/3 of them in the bottom of a greased 13 x 9 inch casserole. top with 1/3 of chicken mixture and 2/3 cup of cheese. repeat the layers twice. bake at 350° for 30 to 35 minutes. you can freeze the casserole for a month, if desired. then thaw it in the fridge overnight, and bake as directed.

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.