Chicken and Spinach Casserole

By Jake57

Utilize the supermarket staple of rotisserie chicken in this comforting casserole. Combine shredded chicken with sauteed spinach in a cream sauce, pour into a baking dish, and top with torn bread. Serve your family this creamy, bubbling casserole for a cozy dinner.

Ingredients

• 2 cup(s) torn bread
• 2 tablespoon(s) extra-virgin olive oil
• 4 cup(s) packed flat-leaf spinach, washed
• 1/2 cup(s) white wine
• 2 tablespoon(s) all-purpose flour
• 1.5 cup(s) half-and-half
• 1/2 teaspoon(s) fresh lemon juice
• 1 cup(s) shredded rotisserie chicken
• Coarse salt
• Ground pepper
• 1 medium yellow onion, finely chopped
• 1 clove(s) garlic, minced

Preparation

Step 1

Preheat oven to 450 degrees F. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.

Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.

Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.

Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.