WHITE WINE CREAM SAUCE TORN BREAD CASSEROLE

April 23, 2018

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.

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.

TORN BREAD CHICKEN CASSEROLE from Rachel Schultz

WHITE WINE CREAM SAUCE TORN BREAD CASSEROLE
 
Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 450 degrees.
  2. 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.
  3. Add white wine and cook 5 more minutes.
  4. Add flour to pan and stir constantly for 30 seconds.
  5. 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.
  6. Fold shredded chicken into sauce and transfer to a 9x13 baking dish.
  7. Toss torn bread in 1 tablespoon of olive oil. Top dish with torn bread. Bake for 10 minutes.

Adapted from Martha Stewart

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