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
Chicken and Spinach Casserole

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 Note

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

Reviews

Be the first to comment!

Related Topics