New This Month

Chicken and Spinach Casserole

429

Use 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

Source: Everyday Food, October 2010

Ingredients

  • 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

Directions

  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 Notes

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

Reviews Add a comment

  • MS10324080
    12 JUL, 2017
    i also found the white roux sauce to be flavourless, as well as a bit thin (for my tastes anyway.) I added mushrooms and that helped some. I had used up the last of my powdered garlic and onion in mixing this together so i rummaged through the spice rack and decided on a bit of Italian seasoning. About half a teaspoon. I then added about half a tablespoon of liquid smoke. Then...i let it sit in the refrigerator for a few hours until it was time for me to run it through the oven. I found that it had thickened up quite a bit. I still would add more to it though, maybe increase the onion, spinach and chicken all together. The end result was very nice though. I personally am not a fan of Italian Seasoning, but my dinner guests raved over this dish. I think this dish is an excellent choice that one can tweak to make their own! If anyone is interested, i used chicken breast i had cooked with a sous vide cooker.
    Reply
  • 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.
    Reply
  • Ellaquince
    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.
    Reply
  • MS10210404
    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.
    Reply
  • 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.
    Reply
  • Lovetobake77
    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.
    Reply
  • 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.
    Reply
  • 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
    Reply
  • 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
    Reply
  • mail9934702
    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
    Reply