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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.

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

  • 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

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Curried Chicken and Grits Casserole (continued)

Directions (continued)

  • 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. Yield: 8 servings.