Ingredients
1 cup water1-1/2 cups chicken broth, divided1/4 teaspoon salt1/2 cup quick-cooking grits2 large eggs, beaten2 cups shredded cheddar cheese, divided3 tablespoons butter, cubed1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted1-1/2 cups mayonnaise2 teaspoons curry powder1 package (16 ounces) frozen broccoli-cauliflower blend2 cups cubed cooked chicken2 cups refrigerated diced potatoes with onion
Preparation
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.
