Name: Chicken and Spinach Casserole
Yield: 4
Ingredients: 2 c. torn bread -; 2 tbsp. extra-virgin olive oil -; 4 c. packed flat-leaf spinach -; 1/4 c. white wine -; 2 tbsp. all-purpose flour -; 1 1/2 c. half-and-half -; 1/2 tsp. fresh lemon juice -; 1 c. shredded rotisserie chicken -; Coarse salt -; Ground pepper -; 1 medium yellow onion -; 1 clove garlic -

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Ingredients for - Chicken and Spinach Casserole

1. 2 c. torn bread -

2. 2 tbsp. extra-virgin olive oil -

3. 4 c. packed flat-leaf spinach -

4. 1/4 c. white wine -

5. 2 tbsp. all-purpose flour -

6. 1 1/2 c. half-and-half -

7. 1/2 tsp. fresh lemon juice -

8. 1 c. shredded rotisserie chicken -

9. Coarse salt -

10. Ground pepper -

11. 1 medium yellow onion -

12. 1 clove garlic -

How to cook deliciously - Chicken and Spinach Casserole

1. Stage

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.

2. Stage

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. Stage

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. Stage

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. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.