Gourmet Chicken and Grits
|Canned chicken broth||29 Ounce (Two 14 1/2 Ounce Each Cans)|
|Quick grits||1 Cup (16 tbs) (Not Instant)|
|Eggs||3 , beaten|
|Pasteurized process cheese spread||8 Ounce (1 Jar, Such As Cheez Whiz, Use Flavored Version, If Desired)|
|Chopped cooked chicken/Turkey||2 Cup (32 tbs)|
|Curry powder||1 1⁄4 Pinch|
|Ground nutmeg||1 1⁄4 Pinch|
|Fresh mushrooms||1⁄4 Pound, sliced|
|Olive oil||2 Tablespoon|
|Condensed cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
In a large saucepan, bring broth to a boil; add grits.
Cook about 5 minutes, stirring occasionally.
Stir in beaten eggs, cheese spread, chicken, curry powder and nutmeg; mix well.
Transfer grits mixture to a greased 3-quart casserole.
Bake, uncovered, in a preheated 375-degree oven for 30 minutes.
While grits are baking, saute mushroom slices in olive oil in a large skillet.
Stir in mushroom soup.
Continue cooking until mixture is hot.
Top each serving of grits with mushroom sauce.