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Curried Chicken and Grits Casserole

 Curried Chicken and Grits Casserole
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
8 ServingsPrep: 25 min. Bake: 50 min.


  • 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


  • Bring water, 1 cup broth and salt to a boil in a large saucepan.
  • Slowly stir in grits. Reduce heat; cook and stir 5-6 minutes or
  • until thickened. Remove from heat; stir a small amount of grits into
  • eggs. Return all to pan, stirring constantly. Add 1-1/2 cups cheese
  • and butter; stir until melted.
  • Preheat oven to 350°. Combine soup, mayonnaise, curry powder and
  • remaining broth in a large bowl. Add vegetable blend, chicken and

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Curried Chicken and Grits Casserole (continued)

Directions (continued)

  • potatoes; toss to coat. Transfer to a greased 13x9-in. baking dish.
  • Top with grits; sprinkle with remaining cheese.
  • Bake, uncovered, 50-55 minutes or until heated through. Yield: 8
  • servings.