Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put chicken in a baking dish and cover with soup. bake at 350 for 20 minutes. while chicken is baking, steam vegetables until tender. remove chicken and let cool until it can be handles. slice into 1/2 to 1 inch chunks. increase oven temperature to 450. mix vegetables with chicken. salt and pepper to taste. roll out pastry sheet and slick in half. scoop spoonfuls of chicken in a row down the middle of each half. sprinkle cheese over chicken and fold pastries over, sealing by pressing down edges with a fork. bake on ungreased cookie sheet 8-12 minutes. (you may have enough extra filling left over to make 1 or 2 more pastries.).

Target recipe: heat the broth until boiling, and pour a little into the beaten eggs, stirring constantly. pour egg mixture into broth and cook over very low heat until thick and smooth (do not boil or it will separate). stir in gelatin mixture. chill until mixture is congealed; then fold in the chicken, nuts, and whipped cream. turn into mold and chill. unmold on a chilled platter and garnish with lettuce, tomatoes and olives. serve with mayonnaise.