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Prep 15min
Total45min
Servings10
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Ingredients
4
cups water
1/2
teaspoon salt
1
cup uncooked quick-cooking corn grits
2
cups shredded pepper Jack cheese (8 oz)
3
tablespoons butter
5
cups shredded deli rotisserie chicken (from 3-lb chicken)
1
cup barbecue sauce
1
cup shredded Colby-Monterey Jack cheese blend (4 oz)
1
cup pico de gallo salsa
1/2
cup chopped green onions (8 medium)
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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2
In 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add pepper Jack cheese and butter, stirring until melted and smooth. Pour into baking dish.
3
In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Sprinkle with cheese blend.
4
Bake uncovered 20 to 25 minutes or until bubbly. Let stand 5 minutes. Sprinkle with onions. Top individual servings with salsa.
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You can substitute chopped fresh tomato for the pico de gallo.
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Nutrition Facts
Serving Size:1 Serving
Calories
400
Total Fat
17g
0%
Saturated Fat
9g
0%
Sodium
1000mg
0%
Total Carbohydrate
28g
0%
Dietary Fiber
1g
0%
Protein
32g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 2 Very Lean Meat; 2 High-Fat Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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