Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. line 1/4 bag of cornbread stuffing in bottom of 9" x 13" pan. put all of the chopped cooked chicken on top of stuffing. mix soups and 1 1/2 cups of chicken broth together in medium-sized bowl. pour mixture on top of chicken. pour stuffing (as much as desired) on top. pour remaining 1 1/2 cups of broth over top of stuffing. cover with aluminum foil and bake for 25 minutes. remove foil and bake for additional 10 minutes uncovered.

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.