Chicken & Grits Bake

Step 1 -In a large saucepan, add the water, 1 cup of the chicken broth, and the salt and bring to a boil.

Step 2 -Slowly add the grits to the water mixture, stirring continuously. Then reduce the heat and cook, continuing to stir constantly, until thickened, about 5-6 minutes.

Step 3 -Transfer the grits from the stovetop to a wire rack.

Step 4 -In a medium bowl, add the beaten eggs and a small amount of the grits and whisk to combine.

Step 5 -Transfer the egg mixture back to the remaining grits in the saucepan and transfer back to the stovetop on low-medium heat, stirring constantly.

Step 6 -Add 1 1/2 cups of the shredded cheddar cheese and the butter to the grits mixture and stir until melted, about 1-2 minutes. Set it aside.

Step 7 -Preheat the oven to 350 degrees F.

Step 8 -In a large bowl, add the cream of chicken and mushroom soup, the mayonnaise, the curry powder, and remaining chicken broth and stir to combine.

Step 9 -Add the broccoli-cauliflower blend, the chicken, and the potatoes and toss to coat.

Step 10 -Transfer the potato mixture to the bottom of the prepared baking dish.

Step 11 -Evenly add the grits mixture to the top of the potato mixture.

Step 12 -Evenly sprinkle the remaining shredded cheddar cheese on top of the grits mixture.

Step 13 -Bake, uncovered, until heated through, about 50-55 minutes.

Step 14 -Plate and serve.