Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook rice according to package. cook chopped onions and green peppers, in butter until tender. in large bowl, combine stuffing mix with broth, stir in eggs and celery soup. add chicken, cooked rice and onion and green pepper mixture. mix well. divide into 2 greased 9x13 pans. bake @ 325 for 30-40 minutes. while baking prepare sauce. in sauce pan combine chicken soup, sour cream and milk. heat and stir until smooth, but do not boil. spoon sauce of cut squares.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.