Best Shredded Barbecue Chicken Over Grits Recipes

BBQ CHICKEN AND CHEESE GRITS BAKE

BBQ Chicken and Cheese Grits Bake image

Bake this cheesy barbecue chicken for dinner tonight that's made using corn grits - perfect for your family.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 10

Number Of Ingredients 10

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)

Steps:

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.

Nutrition Facts : Calories 400, Carbohydrate 28 g, Fiber 1 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1000 mg

SHREDDED BARBECUE CHICKEN OVER GRITS

Shredded Barbecue Chicken over Grits image

There's nothing like juicy meat over steaming grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one. -Erin Renouf Mylroie, Santa Clara, Utah

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 pound boneless skinless chicken breasts
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
1 cup hickory smoke-flavored barbecue sauce
1/4 cup molasses
1 tablespoon ground ancho chile pepper
1/2 teaspoon ground cinnamon
2-1/4 cups water
1 cup quick-cooking grits
1 cup canned pumpkin
3/4 cup shredded pepper jack cheese
1 medium tomato, seeded and chopped
6 tablespoons reduced-fat sour cream
2 green onions, chopped
2 tablespoons minced fresh cilantro

Steps:

Sprinkle chicken with pepper; place in a large nonstick skillet., In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 165°. Shred meat with 2 forks and return to the skillet., Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cheese until melted., Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.

Nutrition Facts : Calories 345 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 718mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges