If we’re going to do a casserole, I need to not feel like a slob. I find most of them to be a little too school-lunch-slop for my liking. This one is far from that! Toasty torn bread keeps this casserole tasty and full of substance. Also the slight posh-ness of a white wine cream sauce. That’s right, posh. WITH A CASSEROLE. Shredded chicken, some greens to keep it sensible. And a little bit of lemon which is so bright and a delight AS USUAL.
White Wine Cream Sauce Torn Bread Casserole
Serves four
1 onion, chopped
4 cloves garlic, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil, divided
2 cups spinach
1/4 cup white wine
2 tablespoons flour
1 and 1/2 cups half and half
1/2 teaspoon lemon juice
1 rotisserie chicken, shredded
6 cups torn bread
Preheat oven to 450 degrees.
Saute onion, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper with 1 tablespoon olive oil in a skillet over medium heat for 6 minutes. Add spinach and cook 2 more minutes.
Add white wine and cook 5 more minutes.
Add flour to pan and stir constantly for 30 seconds.
Add half and half, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to high and bring to a boil. Remove from heat.
Fold shredded chicken into sauce and transfer to a 9×13 baking dish.
Toss torn bread in 1 tablespoon of olive oil. Top dish with torn bread. Bake for 10 minutes.
- 1 onion, chopped
- 4 cloves garlic, minced
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- 2 tablespoons olive oil, divided
- 2 cups spinach
- ¼ cup white wine
- 2 tablespoons flour
- 1 and ½ cups half and half
- ½ teaspoon lemon juice
- 1 rotisserie chicken, shredded
- 6 cups torn bread
- Preheat oven to 450 degrees.
- Saute onion, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper with 1 tablespoon olive oil in a skillet over medium heat for 6 minutes. Add spinach and cook 2 more minutes.
- Add white wine and cook 5 more minutes.
- Add flour to pan and stir constantly for 30 seconds.
- Add half and half, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Increase heat to high and bring to a boil. Remove from heat.
- Fold shredded chicken into sauce and transfer to a 9x13 baking dish.
- Toss torn bread in 1 tablespoon of olive oil. Top dish with torn bread. Bake for 10 minutes.
Adapted from Martha Stewart.