Recipe Background
Holler if you're looking for a down-home meal. Well, I reckon we have what you've been hankering for. This Chicken & Grits Bake is what momma's cooking for supper. The creamy potatoes and tender chicken are loaded up with cheesy grits... whooweee, now that will really getcha goin'! Y'all have to get some gumption and get right over and try this Chicken & Grits Bake. Bless your heart, you won't know what hit ya and you'll be beggin' for more until the cows come home. See y'all soon!
Holler if you're looking for a down-home meal. Well, I reckon we have what you've been hankering for. This Chicken & Grits Bake is what momma's cooking for supper. The creamy potatoes and tender chicken are loaded up with cheesy grits... whooweee, now that will really getcha goin'! Y'all have to get some gumption and get right over and try this Chicken & Grits Bake. Bless your heart, you won't know what hit ya and you'll be beggin' for more until the cows come home. See y'all soon!
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 cheddar cheese shredded, divided
- 3 tablespoons butter cubed
- 1 (10.75-ounce) can condensed cream of chicken and mushroom soup undiluted
- 1 1/2 cups mayonnaise
- 2 teaspoons curry powder
- 1 (16-ounce) package frozen broccoli-cauliflower blend
- 2 cups chicken cooked, cubed
- 2 cups refrigerated diced potatoes with onions
Directions
- In a large saucepan, add the water, 1 cup of the chicken broth, and the salt and bring to a boil.
- Slowly add the grits to the water mixture, stirring continuously. Then reduce the heat and cook, continuing to stir constantly, until thickened, about 5-6 minutes.
- Transfer the grits from the stovetop to a wire rack.
- In a medium bowl, add the beaten eggs and a small amount of the grits and whisk to combine.
- Transfer the egg mixture back to the remaining grits in the saucepan and transfer back to the stovetop on low-medium heat, stirring constantly.
- Add 1 1/2 cups of the shredded cheddar cheese and the butter to the grits mixture and stir until melted, about 1-2 minutes. Set it aside.
- Preheat the oven to 350 degrees F.
- In a large bowl, add the cream of chicken and mushroom soup, the mayonnaise, the curry powder, and remaining chicken broth and stir to combine.
- Add the broccoli-cauliflower blend, the chicken, and the potatoes and toss to coat.
- Transfer the potato mixture to the bottom of the prepared baking dish.
- Evenly add the grits mixture to the top of the potato mixture.
- Evenly sprinkle the remaining shredded cheddar cheese on top of the grits mixture.
- Bake, uncovered, until heated through, about 50-55 minutes.
- Plate and serve.
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