Curried Chicken and Grits Casserole
TOTAL TIME: Prep: 25 min. Bake: 50 min.
YIELD: 8 servings.
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
Ingredients
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1 cup water
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1-1/2 cups chicken broth, divided
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1/4 teaspoon salt
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1/2 cup quick-cooking grits
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2 large eggs, beaten
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2 cups shredded cheddar cheese, divided
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3 tablespoons butter, cubed
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1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
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1-1/2 cups mayonnaise
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2 teaspoons curry powder
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1 package (16 ounces) frozen broccoli-cauliflower blend
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2 cups cubed cooked chicken
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2 cups refrigerated diced potatoes with onion
Directions
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1.
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.
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2.
Preheat oven to 350°. Combine soup, mayonnaise, curry powder and remaining broth in a large bowl. Add vegetable blend, chicken and potatoes; toss to coat. Transfer to a greased 13x9-in. baking dish. Top with grits; sprinkle with remaining cheese.
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3.
Bake, uncovered, 50-55 minutes or until heated through.
Nutrition Facts
1-1/2 cups: 629 calories, 53g fat (14g saturated fat), 137mg cholesterol, 1094mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 21g protein.
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