Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook noodles according to package directions; drain, and set aside. combine cottage cheese and cream cheese, stirring well; add soup and next 6 ingredients. spread 1/2 cup of cheese mixture in bottom of a 13- x 9- x 2-inch baking pan. layer one-third of the noodles, chicken, and cheese mixture in pan; repeat layers twice. sprinkle with breadcrumbs and cheddar cheese; cover with aluminum foil. bake at 350 degrees for 30 minutes; uncover and bake an additional 15 minutes.

Target recipe: turn slow cooker on high. place butter in bottom of slow cooker. cut chicken breasts into 1" strips while butter is melting. when the butter has melted, add one envelope italian dressing dry mix. stir into butter until well mixed. place chicken in slow cooker and stir to coat with butter and dressing mix. cover and cook on high for 2 hours. remove chicken to plate to cool. add cream of chicken soup and cream cheese. stir to melt and mix well until smooth and creamy. remove sauce from slow cooker and allow to cool. place chicken and sauce into a gallon resealable freezer bag. label. freeze. to serve: thaw in fridge. heat until piping hot and bubbly. goes well over mashed potatoes, rice, or hot buttered noodles.