Curried Chicken And Grits Casserole

• 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

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.
2. Preheat oven to 350u0b0. 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.
3. Bake, uncovered, 50-55 minutes or until heated through.

water, chicken broth, salt, quickcooking grits, eggs, cheddar cheese, butter, condensed cream, mayonnaise, curry powder, broccolicauliflower, chicken, potatoes

Taken from www.tasteofhome.com/recipes/curried-chicken-and-grits-casserole/ (may not work)