Bring water, 1 cup broth and salt to a boil in a large saucepan. Slowly stir in grits. Reduce heat; cook and stir for 5-6 minutes or until thickened. Remove from the heat; stir a small amount of grits into eggs. Return all to the pan, stirring constantly. Add 1-1/2 cups cheese and butter; stir until melted.
Combine the soup, mayonnaise, curry powder and remaining broth in a large bowl. Add the vegetable blend, chicken and potatoes; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Top with grits; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 8 servings.