Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: trim bread. arrange half the bread in 13 x 9 inch pan; sprinkle with chicken, celery, onion and mushrooms. cover with remaining bread. combine milk, eggs, mayonnaise, salt and pepper; pour over bread. refrigerate overnight. pour soup over top. bake at 325 degrees for 45 minutes. cover with cheese; bake for 15 minutes longer.

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.