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Chicken and Spinach Casserole

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.

  • Servings: 4
  • Yield: Serves 4
Chicken and Spinach Casserole

Source: Everyday Food, October 2010


  • 2 cups torn bread
  • 2 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 4 cups packed flat-leaf spinach, washed
  • 1 medium yellow onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup white wine
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 1/2 teaspoon fresh lemon juice
  • 1 cup shredded rotisserie chicken


  1. Preheat oven to 450 degrees. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Note

Assemble and refrigerate this, uncooked, a day ahead. Add bread before baking.

Reviews (10)

  • kutest 7 May, 2014

    This recipe was good but does need a bit of help as I also found it a little lacking in flavor. Don't be shy on the garlic, definitely needs more. I might try adding mushrooms and peppers as suggested below. I too added parm cheese which was perfect. Pair with a crisp salad and bold wine and you have a nice weekday meal. Very easy to make.

  • lquinlivan1 26 Jan, 2014

    This was easy enough but too bland even though I doubled the garlic and used salt and pepper liberally, as indicated at different steps in the recipe. If I made it again I'd add mushrooms, maybe some roasted red pepper for color balance and definitely more spice. I used shredded Parmesan on top of the bread topping, and that helped. My husband and I both added some Sri Racha -- which I almost never agree with! -- after just one bite and that doctored it nicely.

  • tkayfree 4 Jan, 2014

    FANTASTIC casserole. We used crunched up some saltines on top in addition to the bread. Very good. Very easy. Loved it and so did everyone else.

  • dmask1 2 Oct, 2013

    Really great casserole! Reheats great as well. I added bleu cheese to add a little zip and it made it even better. I used sourdough for the torn bread which turned out to be a yummy way to use the round loaf ends. I will definitely be making this again soon.

  • gulayphilip 8 Jan, 2013

    I'm not a health nut but I don't see the point of 1 1/2 cups of half and half. I doubled the recipe and I used half a cup of half and half, half a cup of 1% milk. It was delicious and it didn't taste like a light diet dish because it still has olive oil and 1/2 cup of half and half in it.

  • gisette27 1 Oct, 2012

    I agree. This recipe should be doubled. My daughter and I killed it and I wanted to have enough for leftovers. I browned one large chicken breast. I also did not have any wine on hand and used chicken stock. Trader Joe's Olive baguette was perfect in this dish. I am going to make this over and over again this winter.

  • spulley 28 Aug, 2012

    Delicious, easy and worth making. I pretty much doubled the recipe, though only had 2 cups of half and half, so added 2 1/2 tbsp on flour. Added some parmesan cheese to the bread - very good. Will be making this again

  • megnard 5 Jan, 2011

    Super yummy! Instead of getting a rotisserie chicken, I roasted two chicken breasts and shredded. I also used 3/4 cup 1% milk and 3/4 cup half

  • homestar 9 Dec, 2010

    This got rave reviews at our dinner table! I also suggest doubling this so you can enjoy it for more than one meal.

    The only change I made to what is written here was that instead of using half

  • mmeriche30 25 Oct, 2010

    Very tasty. I didn't have white wine on hand, so substituted it with 1/8 cup chicken broth and 1/8 cup white wine vinegar. As always, I used more garlic than the recipe called for. I will definitely be doubling this recipe the next time I make it!

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