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.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 1⁄2 lb rotini pasta, cooked
• 1 1⁄2 lbs  chorizo sausages, skin removed
• 4  chicken thighs, skinned,deboned,cut into bite sized pieces
• 2  medium yellow onions, chopped
• 1  green bell pepper, seeded,devained,chopped
• 3  stalks celery, sliced
• 1 1⁄2 cups sour cream or 1 1⁄2 cups  yogurt cheese (Toby Jermain #66860)
• 1 (10 1/2ounce) can  cream of chicken soup, un-diluted
• 1 (5 ounce) can evaporated milk
• 1  egg, beaten into the milk
• 1⁄2 cup  freshly grated parmesan cheese

Directions

1. Preheat oven to 325°F.
2. Heat frying pan over med-high heat.
3. Brown and crumble Chorizo.
4. Drain.
5. Set aside.
6. Brown Chicken.
7. Set aside.
8. Saute (stir fry) Onion, Bell Pepper, and Celery'til Onions are translucent.
9. Combine Rotini, Chorizo, Chicken, Onion mixture, Sour Cream/Yogurt Cheese, Cream of Chicken Soup, and Milk-Egg mixture.
10. Mix well.
11. Spoon into un-greased casserole dish.
12. Bake for 25 minutes.
13. (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).
14. To serve immediately, cover with Parmesan.
15. Bake another 10 minutes.
16. Let rest 20 minutes before serving.