Chicken & Spinach Casserole

Okay, I decided to try something different with this recipe layout. I took pictures as I cooked instead of just taking a picture of the finished product. I happen to be a very visual person, so I like lots of pictures. Let me know what you like better!

This recipe serves 4, but next time I will double it. I had wanted this to be an all-in-one meal, and the servings size definitely isn’t big enough for that. Plus it’s delicious, and you’ll want more than one serving!

Bake time: 10 minutes
Serves: 4

2 c. torn bread
2 T. extra-virgin olive oil (divided)
coarse salt & ground pepper
4 c. packed flat-leaf spinach, washed
1 medium yellow onion, finely chopped
1 garlic clove, minced
1/4 c. white wine
2 T. flour
1-1/2 c. (12 oz) half-and-half
1/2 t. fresh lemon juice
1 c. shredded rotisserie chicken (I used 1 large cooked chicken breast)

1. Preheat oven to 450F/220C. In a medium bowl, combine bread with 1 tablespoon olive oil; season with coarse salt. Set aside.

2. In a medium pot, heat 1-1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, about 2 minutes.

3. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
4. Wipe pot clean and heat 1-1/2 teaspoons oil over medium. Add onion and garlic clove; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add white 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.
5. Remove from heat and stir in chopped spinach and shredded chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces.
6. Bake until bread is golden brown and mixture is bubbling, 8-10 minutes.