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Cheese Grits Casserole with Chicken
5 cups water
1 tsp. salt
1 cup hominy grits (not instant)
1 cup coarsely shredded mild Cheddar, Muenster, Gouda, Edam or Swiss cheese
1/4 tsp. onion or garlic powder
2 tablespoon butter or margarine
1 can (4 oz.) chopped mushrooms, drained
1 cup diced cooked chicken, ham or beef
1 cup thinly sliced celery
1 pk. (6 oz.) garlic-flavored process cheese food, sliced 1/4" thick
1/2 cup crushed potato chips or corn chips
Paprika
In saucepan, bring water and salt to boil; slowly add grits, stirring. Cover and simmer, stirring occasionally 25 to 30 min. Add Cheddar cheese and stir until melted. Season with onion powder. Heat butter in skillet and sauté mushrooms and meat a few min. Make a layer of half the grits in bottom of a buttered shallow 2-qt. baking dish. Add mushroom-meat mixture and sprinkle with celery. Cover with remaining grits. Arrange cheese slices on top in single layer and sprinkle with chips and paprika. Bake in preheated 325* oven 20 to 25 min., or until heated through and cheese is melted. Good with green beans and lettuce wedges with Russian dressing.
Makes 6 servings
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
