Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in medium bowl, mix sour cream, chilies, paprika, cumin, salt, onions and garlic. in 9 x 13-inch baking dish lightly coated with cooking spray, place 3 tortillas so that they overlap slightly. in layers, add one third of the chicken, one third of the sour cream mixture (it will not cover chicken completely), and one third of the cheese. repeat layers 2 more times. cover and refrigerate several hours or overnight. preheat oven to 350°f. bring casserole to room temperature and then bake, covered, until bubbly, about 30 minutes. let stand 5 to 10 minutes before serving. serve with salsa.

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.