Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large saucepan, combine the soup, milk and butter. cook and stir over medium heat until heated through. remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese. transfer to two greased 8-in. square baking dishes. top with tater tots; sprinkle with remaining cheese. cover and freeze one casserole for up to 3 months. cover and bake the remaining casserole at 350° for 35 minutes. uncover; bake 5-10 minutes longer or until heated through. to use frozen casserole: remove from the freezer 30 minutes before baking (do not thaw). cover and bake at 350° for 1-1/2 to 1-3/4 hours or until heated through. yield: 2 casseroles (6 servings each).

Target recipe: sift the flour and a pinch of salt into a bowl. rub in the butter and lard and mix to a stiff dough with cold water. roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin. prick the base, line with foil and fill with dried beans. bake at 400 f for 15 minutes. remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown. cut the chicken into small pieces. put the cream into a small saucepan and heat gently. add chicken, lemon juice and tarragon, and season well with salt and pepper. heat gently until the chicken is hot, then turn the filling into the pastry case. serve with salads.