Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. mix first four ingredients in a zip-top plastic bag, then add chicken and shake to coat. brown chicken breasts in hot shortening, approximately 8 minutes per side; remove from pan and keep warm. add mushrooms, soup and oregano to pan, stir until smooth, and cook 5 minutes over medium heat. remove from heat; stir in sour cream. pour macaroni in the bottom of a 9x13 glass pan, mix in peas and half of the soup mixture. place chicken breasts on top of macaroni, pour the rest of the soup mixture over. sprinkle with paprika. cover and bake for 40 minutes. remove cover and bake an additional 20 minutes.

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.