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.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/04/23/white-wine-cream-sauce-torn-bread-casserole/