Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook chicken according to your preference (sautee, broil, boil), set aside and let cool to touch. cut up or tear into bite sized pieces and arrange in 9 x 13 -inch casserole pan prepared with non-stick cooking spray. season chicken with salt and pepper according to your taste. in medium bowl, combine soup and milk; pour over chicken. in same bowl, combine stuffing mix, broth and butter. spread mixture over soup and chicken mixture. bake, uncovered in 350 degree oven for 1 hour.

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.