Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. cook the rice according to instructions. in a large skillet sautee onion, pepper, and garlic over low heat. add the shredded chicken to the skillet. add 1 1/2 cups of the bbq sauce and the bbq seasoning. bring to a slow boil, add the beer and simmer for about 35 minutes or until mixture is thick. place the cooked rice in the bottom of a greased casserole dish, spread the chicken mixture on top of the rice, and pour 1/2 cup of bbq sauce on top. add cheese, then top with biscuits. bake until biscuits are golden brown, about 15 minutes.

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.