Chicken and Spinach Casserole

Chicken and Spinach Casserole

Utilize the supermarket staple of rotisserie chicken in this comforting casserole. Combine shredded chicken with sautéed spinach in a cream sauce, pour into a baking dish, and top with torn bread. Serve your family this creamy, bubbling casserole for a cozy dinner.

Yield Serves 4

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Ingredients

2 cups torn bread
2 tablespoons extra-virgin olive oil
Coarse sea salt and ground pepper
2 packages frozen spinach drained and squeezed dry
1 medium yellow onion, finely chopped
1 garlic clove, minced
1/4 cup white wine,
2 tablespoons all-purpose flour
1 1/2 cups Cream Fraîche,
1/2 teaspoon fresh lemon juice,
1 cup shredded rotisserie chicken
1/4 cups flax seeds finely ground,

Directions

Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt; cook, stirring, until wilted, 2 minutes.

Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.

Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in Cream Fraîche. Add lemon juice and bring mixture to a boil over high.

Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces and flax seeds. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.