Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter; blend in flour. gradually add broth. cook and stir till thick. add chicken, vegtables, and salt; heat to boiling. pour into 1 1/2 quart casserole. make biscut snippets: with scissors, snip refrigerated biscuts into quarters; arrange in ring, rounded side down, atop hot chicken. bake casserole at 425 degrees 8 to 10 minutes or until biscuts are done.

Target recipe: in 10 inch skillet, heat margarine, over med heat, until bubbly; add onions and saute until translucent. add mushrooms and saute 1 min. longer. add disolved flour (2 tbsp. water) and stir constantly, until mixture smooth. stir in salt, paprika and pepp constantly, until mixture begins to boil. reduce heat to low and stir in chicken (shinned,boneless,diced), peas and pimientos. cook stirring occasionally, until chicken and peas are thoroughly heated. serve hot. optional: serve over 1/2 cup of rice per serving