Chorizo & Chicken Casserole

"This all came about because my Sister Introduced me to a locally made Chorizo from a mercado (market) in the barrio across the river. I started useing it in every recipe I could think of. Then I started inventing recipes I could use this wonderful chorizo in. This is my first "new" recipe. It turned out pretty good, all false modesty aside. The times are, of course, a guess."
 
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photo by Pierre Dance photo by Pierre Dance
photo by Pierre Dance
photo by Pierre Dance photo by Pierre Dance
Ready In:
1hr 20mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 325°F.
  • Heat frying pan over med-high heat.
  • Brown and crumble Chorizo.
  • Drain.
  • Set aside.
  • Brown Chicken.
  • Set aside.
  • Saute (stir fry) Onion, Bell Pepper, and Celery'til Onions are translucent.
  • Combine Rotini, Chorizo, Chicken, Onion mixture, Sour Cream/Yogurt Cheese, Cream of Chicken Soup, and Milk-Egg mixture.
  • Mix well.
  • Spoon into un-greased casserole dish.
  • Bake for 25 minutes.
  • (If you wish to freeze for later use, cool, divide into serving sized portions in sandwich size ziplock freezer bags at this time. To serve, thaw, add Parmesan, heat).
  • To serve immediately, cover with Parmesan.
  • Bake another 10 minutes.
  • Let rest 20 minutes before serving.

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RECIPE SUBMITTED BY

I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace. Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy) My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal. I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.
 
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