Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325. in medium skillet over medium-high heat, melt butter, add onion and green and red bell pepper. saute for 8 minutes or until tender. stir in chicken, soups, tomatoes and green chilies, chili powder and cumin. cook for 2 minutes, stirring occasionally. place half of the tortilla chips in bottom of baking pan. layer half of the chicken mixture and half of the cheese on top of the chips. repeat layers. bake, uncovered, for 45 minutes or until thoroughly heated. garnish with cilantro to taste. note: sometimes the creamy chicken verde soup is hard to find (campbells). if you have trouble, you can substitute another can of cream of chicken soup (or even cream of mushroom, cream of celery, etc.).

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.