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)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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.
In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Sprinkle with cheese blend.
Bake uncovered 20 to 25 minutes or until bubbly. Let stand 5 minutes. Sprinkle with onions. Top individual servings with salsa.
