Friday's Feast... Chicken & Chourico Casserole

Chicken & Chourico Casserole

Yumm!  This is comfort food!

Chop skinless, boneless chicken breasts into 1-2 inch pieces and place into a buttered casserole dish.  Slice Chourico (can use chorizo also) into 1 inch slices too and add to chicken.  You can now add quartered red potatoes or sometimes I add a bag of frozen broccoli & cauliflower normandy.  Sprinkle with garlic powder, salt and pepper.  Now, top with sliced cranberry white chedddar cheese.  Bake at 375 for about 45 minutes and enjoy!!

I served it with Grilled Napa Cabbage with a hot mustard dressing!

Quarter a large head of Napa Cabbage down the center keeping the center stem part intact to hold together.  Brush with olive oil and S&P.

Heat your grill.

For dressing: 

Combine 

1/3 cup Hot Chinese Mustard (more or less to your taste)

2 T agave nectar (more or less to your taste)

1 T olive oil 

Salt & Pepper

Place cabbage on your grill and keep an eye so as not to burn it.  Cook until it has nice grill marks.  Place on a platter and spoon dressing over.

Enjoy!