Chicken and Spinach Casserole

1. Prepare bread:

   Preheat oven to 450 degrees Fahrenheit. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside.

2. Cook 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.

3. Drain:

   Transfer to a colander, let cool, then squeeze out water.

4. Chop spinach:

   Coarsely chop spinach and set aside.

5. Cook 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.

6. Add wine:

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

7. Make roux:

   Add flour and cook, stirring, 30 seconds.

8. Make cream sauce

   Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.

9. Add spinach and chicken:

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

10. Combine 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.

How to Store Chicken and Spinach Casserole

Store leftover chicken and spinach casserole in an air-tight covered container. Enjoy within three to four days.

Other Casserole Recipes to Try:

• Chicken Enchilada Casserole
• Tuna Casserole
• Creamy Chicken and Rice Casserole
• Broccoli Cheese Casserole With Crackers
• Taco Casserole