Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut the chicken in bite sized pieces. saute the chicken in a skillet until lightly brown with the salt and the pepper. in a mixing bowl mix well the soup, sour cream, salsa verde, and chopped chilies. layer the ingredients into a 9 x 13 greased baking pan in the following order: sauce, chicken, torn tortillas, cheese, sauce. repeat the layering a second time. it is important to end with sauce so that the cheese doesn't form a crust while baking. bake at 375°f for 30-45 minutes. until golden brown on the top. allow to stand for 5-10 minutes before serving. serve as a casserole with crisp tortilla chips and red salsa as a side. my family also enjoys eating the casserole as a hot dip.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.