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Chicken and Spinach Casserole
3.5 (422 reviews)
This chicken and spinach casserole recipe uses rotisserie chicken, which is folded into a cream sauce along with spinach. Bake it in 10 minutes and serve with a fresh side salad for a quick, comforting weeknight dinner.
Total Time
Servings4
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Caloriesper servingIngredients
- 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
- 0.25 cup white wine
- 2 tablespoons all-purpose flour
- 1.5 cups half-and-half
- 0.5 teaspoon fresh lemon juice
- 1 cup shredded rotisserie chicken
Instructions
- 1Prepare bread: Preheat oven to 450 degrees Fahrenheit. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside.
- 2Cook spinach: In a medium pot, heat 1 1/2 teaspoons oil over medium-high heat. Add spinach; season with salt. Cook, stirring, until wilted, about 2 minutes.
- 3Drain: Transfer to a colander, let cool, then squeeze out water.
- 4Chop spinach: Coarsely chop spinach and set aside.
- 5Cook onion and garlic: Wipe pot clean and heat 1 1/2 teaspoons oil over medium heat. Add onion and garlic, then season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
- 6Add wine: Add wine to pot and cook until almost evaporated, about 5 minutes.
- 7Make roux: Add flour and cook, stirring, 30 seconds.
- 8Make cream sauce Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
- 9Add spinach and chicken: Remove from heat and stir in chopped spinach and chicken. Season with salt and pepper.
- 10Combine with bread and bake: Transfer the sauce 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.