Simply Potatoes Mexican Chorizo Chicken Casserole #5FIX |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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5-Ingredient Fix Contest Entry. I came up with this idea when I had leftovers in the fridge and wanted to make something simple and comforting. We are gluten free and eat potatoes quite often. You can use regular Cambells type or a gluten free condensed cream of mushroom soup like Pacific Naturals. Its a great tasty dish at room temperature or hot and makes great leftovers. Ingredients:
8 ounces fresh mexican chorizo sausage |
1 (10 ounce) container condensed cream of mushroom soup |
1 1/2 cups chopped cooked chicken |
1 (20 ounce) package simply potatoes diced potatoes with onion |
1 (8 ounce) package shredded mexican blend cheese, with cream cheese added, like kraft |
Directions:
1. Preheat oven to 375 degrees.
2. In a 10 inch skillet cook chorizo until browned about 5 minutes and drain.
3. In a large bowl mix cream of mushroom soup with 1 cup of cheese, cooked chorizo, chicken and potatoes.
4. Pour into a 2 1/2 quart casserole dish. Sprinkle remaining cheese over the top. Cover with foil .
5. Bake for 25-30 minutes until potatoes are tender.
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