Rotisserie Chicken from the grocery store is the Empty Nester’s best friend. It’s easy, cheap and delicious. Publix sells many varieties- Lemon Pepper, Mojo, Barbecue and, last time I bought one, Peruvian style for $7.99. While the chicken is delicious simply reheated and served with sides- like Stovetop stuffing and green beans- after one meal of Rotisserie Chicken, I’m ready for something different. Last week, I tried this recipe for Chicken and Grits Casserole I cut out of Parade magazine.

It was delicious, but I tweaked the recipe to make it more to my liking. I upped the amount of chicken in it from 1 1/2 to 2 1/2 cups, used sour cream instead of cream cheese, added corn kernels to give it crunch, a can of green chilies to give it heat and added the chopped green onions INTO the casserole, instead of on top as directed. I also skipped the butter and added 1/4 cup of cheddar cheese to the top of the casserole, because who doesn’t like more cheese? Also, the barbecue sauce drizzled on top made the casserole too sweet for my liking, so we used Trader Joe’s Green Dragon Hot Sauce, redolent of cilantro and jalapeno, which was perfect.

My family really enjoyed this dinner last week; I served it with collard greens and sliced watermelon, for the complete Southern experience. The original recipe was by Blair Lonergan, a blogger at the seasonedmom. com. It’s a quick and easy recipe for the busy weeknight, getting dinner on the table in about 30 minutes with a satisfying and comforting dish.

Creamy Chicken and Grits Casserole

• 2 cups 1% low fat milk
• 3/4 cup chicken broth
• 1 cup uncooked quick-cooking grits
• 1/4 teaspoon salt
• 1 cup corn kernels, either canned, fresh or frozen.
• 1 small can green chilies
• 3/4 cup finely shredded cheddar cheese, divided
• 3 ounces sour cream
• 2 large egg whites (or 1 egg)
• 2 1/2 cups diced rotisserie chicken
• 4 sliced green onions

1. Preheat oven to 375 degrees. Coat a 1 1/2 quart baking dish with cooking spray.
2. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook for 5 minutes, or until thick, stirring constantly. Remove from heat.
3. Stir 1/2 cup cheddar cheese and sour cream into saucepan until smooth. Stir in egg whites, corn and green chilies. Spoon mixture into baking dish. Bake 25 minutes.
4. Just before serving, drizzle with either barbecue sauce, hot sauce or Green Dragon sauce.

Serves 6

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