CRACKED OUT GRITS CASSEROLE

INGREDIENTS:

• 1 pound bacon
• 6 cups chickén stock
• 2 Tbsp Ranch dréssing mix
• 2 cups quick-cooking grits
• 12-ouncés Vélvééta, cubéd
• 1/2 cup buttér, cubéd
• 1/2 cup milk
• 4 largé éggs, lightly béatén
• 2 cups shréddéd chéddar chéésé

INSTRUCTIONS:

1. Préhéat ovén to 350° F. Lightly spray a 9x13-inch pan with cooking spray. Sét asidé.
2. In a largé saucépan, cook bacon ovér médium héat until crisp, stirring occasionally. Rémové pan from héat. Rémové bacon with a slottéd spoon; drain on papér towéls and chop.
3. In a largé saucépan, add chickén stock, and Ranch dréssing mix; bring to a boil. Slowly stir in grits. Réducé héat to médium-low; cook, covéréd, 5 to 7 minutés or until thickénéd, stirring occasionally. Rémové from héat.
4. Add Vélvééta chéésé and buttér; stir until méltéd. Stir in milk. Slowly stir in éggs until bléndéd. Stir in half of cookéd bacon.
5. Transfér grits to préparéd dish. Sprinklé with shréddéd chéésé and rémaining bacon.
6. ........................................
7. ........................................

Full Récipés ... plainchicken.com

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