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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:
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.
