Curried Chicken and Grits Casserole |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Southern-style cheesy grits meet curry and loads of vegetables to make a satisfying casserole that blankets the house with an inviting aroma. âLori Shamszadeh, Fairhope, Alabama Ingredients:
1 cup water |
1-1/2 cups chicken broth, divided |
1/4 teaspoon salt |
1/2 cup quick-cooking grits |
2 eggs, beaten |
2 cups (8 ounces) shredded cheddar cheese, divided |
3 tablespoons butter, cubed |
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted |
1-1/2 cups mayonnaise |
2 teaspoons curry powder |
1 package (16 ounces) frozen broccoli-cauliflower blend |
2 cups cubed cooked chicken |
2 cups refrigerated diced potatoes with onion |
Directions:
1. Bring water, 1 cup broth and salt to a boil in a large saucepan. Slowly stir in grits. Reduce heat; cook and stir for 5-6 minutes or until thickened. Remove from the heat; stir a small amount of grits into eggs. Return all to the pan, stirring constantly. Add 1-1/2 cups cheese and butter; stir until melted.
2. Combine the soup, mayonnaise, curry powder and remaining broth in a large bowl. Add the vegetable blend, chicken and potatoes; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Top with grits; sprinkle with remaining cheese.
3. Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 8 servings.
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