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Cheese, Chicken, and Grits Casserole

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This grits casserole is made with cooked grits, cheese, diced cooked chicken, corn chips, and other ingredients.

Ingredients:

  • 5 cups water
  • 1 teaspoon salt
  • 1 cup grits, not instant
  • 1 cup shredded Cheddar or Monterey Jack cheese
  • 1/2 teaspoon onion powder
  • dash garlic powder
  • 2 tablespoons butter
  • 6 to 8 ounces sliced mushrooms
  • 1 cup diced cooked chicken
  • 1 cup thinly sliced celery
  • 1 garlic cheese roll (6 ounces - Kraft)
  • 1/2 cup crushed corn chips
  • paprika, optional

Preparation:

In a saucepan, bring water and salt to a boil. Slowly stir in the grits. Cover and simmer, stirring occasionally, for about 25 to 30 minutes. Add shredded cheese; stir until melted. Add onion and garlic powders. Heat butter in a skillet; saute the mushrooms until tender; add chicken and cook for a minute or two. Layer half of the grits in a buttered shallow 2-quart casserole. Add the mushrooms and chicken mixture; sprinkle with the celery. Cover with remaining grits. Slice cheese into 1/4-inch thick slices and arrange over the top. Sprinkle with corn chips and paprika. Bake at 325° for about 25 minutes, until casserole is hot and cheese is melted.
Serves 6.

In a saucepan, bring water and salt to a boil. Slowly stir in the grits. Cover and simmer, stirring occasionally, for about 25 to 30 minutes. Add shredded cheese; stir until melted. Add onion and garlic powders. Heat butter in a skillet; saute the mushrooms until tender; add chicken and cook for a minute or two. Layer half of the grits in a buttered shallow 2-quart casserole. Add the mushrooms and chicken mixture; sprinkle with the celery. Cover with remaining grits. Slice cheese into 1/4-inch thick slices and arrange over the top. Sprinkle with corn chips and paprika. Bake at 325° for about 25 minutes, until casserole is hot and cheese is melted.
Serves 6.

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