Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a skillet, sauté the mushrooms and onions in 3 tablespoons butter until tender. add chicken, potatoes, pimientos, parsley, cream, bouillon, salt, rosemary and pepper; heat through. spoon into a greased 2-qt. casserole. melt remaining butter; combine with the bread crumbs and sprinkle over casserole. bake, uncovered, at 350° for 20-25 minutes or until crumbs are toasted. garnish with parsley if desired.

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.