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
Curried Chicken and Grits Casserole
Curried Chicken and Grits Casserole
Prep Time
25 min
Cook Time
50 min
Yield
8 servings
Ingredients
- 1 cup water
- 1-1/2 cups chicken broth, divided
- 1/4 teaspoon salt
- 1/2 cup quick-cooking grits
- 2 large eggs, beaten
- 2 cups 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 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 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.
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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