Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a saucepan, saute onion and green pepper in butter until tender. add mushrooms; cook until tender. remove from the heat; stir in soup, milk, pimientos and basil. in a bowl, combine the chicken, american cheese, cottage cheese and 1/4 cup parmesan cheese. spread a fourth of the mushroom sauce in a 13-in. x 9-in. x 2" baking dish coated with nonstick cooking spray. top with three noodles, half of the chicken mixture and a fourth of the mushroom sauce. repeat layers of noodles, chicken and mushroom sauce. sprinkle with parsley and remaining parmesan. cover and bake at 350 for 30 minutes. uncover; bake 15-20 minutes longer or until hot and bubbly. let stand for 15 minutes before cutting. yield: 12 servings.

Target recipe: heat the broth until boiling, and pour a little into the beaten eggs, stirring constantly. pour egg mixture into broth and cook over very low heat until thick and smooth (do not boil or it will separate). stir in gelatin mixture. chill until mixture is congealed; then fold in the chicken, nuts, and whipped cream. turn into mold and chill. unmold on a chilled platter and garnish with lettuce, tomatoes and olives. serve with mayonnaise.