Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large skillet, sauté green pepper, celery, and onion in butter until tender. add broth, peas, corn, salt (if desired) and pepper; heat through. stir in chicken and spaghetti. divide between 2 greased 8 inch square baking pans. top with the mushrooms and cheese. cover and freeze one casserole for up to 3 months, if you only need to serve 4. cover and bake the second casserole at 350° for 20 minutes; uncover and bake for 10 minutes longer. to use frozen casserole, cover and bake at 350° for 35 minutes; uncover and bake for 15 minutes longer.

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.