Chicken And Chorizo Casserole Recipes

CHORIZO & CHICKEN CASSEROLE

Steps:

• 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.

CHORIZO AND CHICKEN CASSEROLE - OVEN OR SLOW COOKER

Steps:

• Fry garlic with bacon and chicken on a high heat so that chicken is browned on both sides. No need to cook the meat completely.Place into slow cooker or oven proof casserole dish.
• Fry chorizo in same frying pan on high heat so the meat becomes slightly crispy. Place into slow cooker or oven proof casserole dish. Try to retain juices.
• In the original pan and juices, fry the carrot and onion on a high heat for a few minutes until starting to soften. Don't cook the vegetables completely.
• Add red wine OR chicken stock and boil, stirring vigoursly for a few minutes.
• Place into slow cooker or oven proof casserole dish with chicken/chorizo and the rest of ingredients and cook on low for 4-6 hours. this will depend on your slow cooker. If using the oven, use gas mark 2 for 4-6 hours.
• Take out and leave to stand for a couple of hours to allow the flavours and consistency to settle. re-heat and serve with mash. any leftover sauce can be scooped up with fresh buttered bread, especially when you've run out of mash.