Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large pot, place chicken breast. cover with water until covered by 2 inches. bring to a boil, and simmer low for 20minutes. drain and cool. when chicken is cool, shred or cut chicken into small pieces. in a bowl combine green onions, soup, sour cream, sherry, garlic powder, salt and pepper. stir well. in another bowl combine crushed crackers, poppy seeds and butter. mix well. in a greased casserole dish, lay chicken in bottom layer. next pour soup mixture over top as next layer. top casserole with cracker mixture. bake in preheated 350°f oven for 30 minutes. (for do ahead, assemble with all but cracker mixture. top with cracker mixture before baking. may be made 24 hours in advance and refrigerated. bring to room temp before baking).

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.