Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender. stir in rice, parsley, boullion and water. bring to a boil. reduce heat; cover and simmer until rice is tender, about 25 minutes. add soup, sour cream and curry powder; mix well. fold in chicken. spoon into a greased 2 qt baking dish. sprinkle with parmesan cheese. bake, uncovered, at 350 degrees for 50 minutes.

Target recipe: preheat oven to 375°f. in a non-stick skillet over medium heat, brown the ground chicken and the onion until the chicken is no longer pink. stir in pepper, water and mushroom soup and heat till bubbling. add frozen vegetables and stir cook until the vegetables are warm. pour the mixture into a 2 quart (2l) casserole. arrange tater gems in a single layer on top of the chicken mixture. bake, uncovered, for 40 to 45 minutes or until the tater gems are crisp and the chicken mixture is bubbling.