Curried Chicken and Grits Casserole Recipe

Curried Chicken and Grits Casserole Recipe photo by Taste of Home

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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. —Lori Shamszadeh, Fairhope, Alabama

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Curried Chicken and Grits Casserole Recipe

Prep: 25 min. Bake: 50 min.

Yield: 8 Servings

25 50 75

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 (4 ounces each) 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

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.
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.
Bake, uncovered, at 350° for 50-55 minutes or until heated through and cheese is melted. Yield: 8 servings.

Originally published as Curried Chicken and Grits Casserole in Simple & Delicious December/January 2013, p21