Chicken and Spinach Casserole

If you're looking for an easy and cozy dinner, make this chicken and spinach casserole. It calls for rotisserie chicken, a supermarket staple and favourite cooking shortcut. Simply shred the chicken, combine it with sautéed spinach in a cream sauce and pour it into a baking dish. Top with torn bread, bake for just 10 minutes and the mixture will transform into a creamy, bubbling casserole.

2 cups bread, torn
2 Tbsp. extra-virgin olive oil
coarse sea salt
black pepper, freshly ground
4 cups flat-leaf spinach, packed, washed
1 medium yellow onion, finely chopped
1 clove garlic, minced
¼ cup white wine
2 Tbsp. all-purpose flour, unbleached
1½ cups half-and-half cream
½ tsp. lemon juice, freshly squeezed
1 cup rotisserie chicken, shredded

Preheat an oven to 450°F (230°C/210°C fan, Gas Mark 8).

In a medium bowl, combine bread with 1 Tbsp. oil; season with salt. Set aside.

In a medium pot, heat 1½ tsp. oil over medium-high heat. Add spinach, season with salt. Cook, stirring, until wilted, about 2 minutes. Transfer to a colander, let cool, then squeeze out water.

Coarsely chop spinach and set aside.

Wipe pot clean and heat 1½ tsp. oil over medium heat. Add onion and garlic, then season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.

Add wine to pot and cook until almost evaporated, about 5 minutes.

Make the Roux:
Add flour and cook, stirring, 30 seconds.

Make the Cream Sauce:
Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.

Remove from heat and stir in chopped spinach and chicken. Season with salt and pepper.

Transfer the sauce to a 2 qt baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8-10 minutes.

Makes 4 servings.

Cook's Notes:

• Best Bread to Use for Casseroles: Hearty breads, such as brioche or French bread, will hold up best in casseroles. They're thick enough to soak up sauce without falling apart. Day-old bread is even better, as it will be less likely to become soggy and mushy.
• Storage: Store leftover chicken and spinach casserole in an air-tight covered container. Enjoy within three to four days.

Serving - This rich casserole just needs some crisp vegetables on the side for a well-rounded meal:

• Mixed green salad and a light vinaigrette
• Glazed carrots
• Sautéed green beans
• Buttered or minted peas
• Steamed broccoli
• Sautéed broccoli rabe with garlic

Frequently Asked Questions:

• Do you need to use rotisserie chicken? If you don't want to use rotisserie chicken for this recipe, you can use leftover cooked chicken, such as roast chicken. Or you can cook chicken in boiling water until it shreds easily.
• Can you make this recipe without white wine? Yes, this recipe can be made without wine. If you don't want to use white wine, simply replace it with chicken or vegetable broth.
• Can you make chicken and spinach casserole in advance? Yes, this casserole is a great make-ahead dish. Simply assemble and refrigerate the ingredients, uncooked, one day ahead. Add the bread just before baking.