Skinny Rotisserie Chicken and Grits Casserole
A combination of chicken, cheese and barbecue sauce mix with comforting southern grits. This meal is not only super easy but healthy too!
Servings 6 (1-cup servings)
Calories 308kcal
Ingredients
- 2 cups 1% low-fat milk
- ¾ cup fat-free reduced-sodium chicken broth
- 1 cup uncooked quick-cooking grits
- ¼ teaspoon salt
- ½ cup 2 ounces finely-grated Cheddar cheese
- 2 tablespoons butter
- 3 ounces ⅓-less-fat cream cheese
- 2 large egg whites
- 1 ½ cups about 9 ounces diced rotisserie chicken
- ¼ cup barbecue sauce
- Sliced green onions for garnish
Instructions
- Preheat oven to 375 degrees F. Spray an 11-inch by 7-inch baking dish with cooking spray and set aside.
- 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. Stir in Cheddar, butter, and cream cheese until smooth.
- Stir in egg whites and chicken.
- Spoon mixture into prepared baking dish.
- Bake at 375 degrees for 25 minutes, or until set.
- Just before serving, drizzle with barbecue sauce and garnish with green onions.
Notes
Adapted from MyRecipes.com
- Use rotisserie chicken to speed things up or alternatively use up leftover chicken you have in your fridge.
- If you have raw chicken make sure to cook it first.
- Feel free to use low-fat cheddar to reduce calories.
- Make sure to use quick-cook grits for this recipe.
- Leftovers can be stored in the fridge for 2-3 days and reheated until piping hot. As grits absorb liquid you will probably need to add a little extra liquid when reheating (stock, water or milk).
Nutrition
Calories: 308kcal | Carbohydrates: 30g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 808mg | Potassium: 355mg | Fiber: 1g | Sugar: 9g | Vitamin A: 480IU | Calcium: 294mg | Iron: 10.4mg