Chicken and Spinach Casserole
Recipe from Martha Stewart Magazine
2 Cups torn bread
Olive oil
Salt and Pepper
4 Cups flat-leaf spinach
1 Medium onion, finely chopped
1 Garlic clove, minced
1/4 Cup white wine (I used apple juice)
2 Tbsp flour
1 1/2 Cups half and half (I used evaporated milk)
1/2 tsp fresh lemon juice
1 Cup rotisserie chicken, shredded
Preheat oven to 450. In a medium bowl, combine bread with 1 Tbsp olive oil and salt. Set aside. In a medium pot, heat 1 1/2 tsp oil over medium high. Add spinach and season with salt. cook, stirring, until wilted (2 minutes). Transfer to colander, let cool, then squeeze out water. Coarsely chop.
Wipe pot clean and heat 1 1/2 tsp oil over medium. Add onion, garlic, salt and pepper (to taste). 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.
Remove from heat and stir in spinach and rotisserie chicken; season with salt and pepper. Transfer to a 2 quart baking dish and top with bread pieces. Bakeu ntil braed is golden brown and mixture is bubbling, 8-10 minutes.
