Preheat oven to 325°F.

Heat a frying pan over medium-high heat.

Brown and crumble the chorizo.

Drain excess fat from the chorizo.

Set the cooked chorizo aside.

Brown the chicken pieces.

Set the browned chicken aside.

Sauté chopped onion, bell pepper, and celery until the onions become translucent.

In a large bowl, combine cooked rotini pasta, browned chorizo, browned chicken, the sautéed onion mixture, sour cream or yogurt cheese, cream of chicken soup, and the milk-egg mixture.

Mix all the ingredients well to ensure they are evenly combined.

Spoon the mixture into an ungreased casserole dish.

Bake in the preheated oven for 25 minutes.

If freezing for later use, cool the casserole, divide into serving-sized portions, and store in ziplock freezer bags. To serve, thaw, add Parmesan cheese, and heat.

If serving immediately, cover the casserole with freshly grated Parmesan cheese.

Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Let the casserole rest for 20 minutes before serving.