Name: Chicken And Grits Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 1 cup quick-cooking grits; 4 cups chicken broth; 1 cup cheddar cheese, shredded; 1 red bell pepper, diced; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon paprika; Salt and pepper to taste; 2 tablespoons olive oil

Instructions

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
In a large saucepan, bring the chicken broth to a boil. Gradually stir in the quick-cooking grits, reduce the heat to low, and cook according to the package instructions, stirring occasionally to prevent lumps. Once the grits are cooked, remove them from the heat and stir in half of the shredded cheddar cheese. Season with salt and pepper to taste.
In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Season the chicken with salt, pepper, thyme, and paprika.
Add the diced red bell pepper, onion, and minced garlic to the skillet with the chicken. Cook for an additional 3-4 minutes, or until the vegetables are tender. Remove the skillet from heat.
Spread half of the cheesy grits mixture into the bottom of the prepared casserole dish. Arrange the chicken and vegetable mixture evenly over the grits layer. Top with the remaining cheesy grits.
Sprinkle the top of the casserole with the remaining shredded cheddar cheese.
Cover the casserole dish with foil and bake in the preheated oven for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Once the casserole is done, remove it from the oven and let it rest for a few minutes before serving.

Ingredients

Instructions

Nutrition Facts