Use rotisserie chicken in this comforting casserole. Combine shredded chicken with sauteed 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.
1.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. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
2.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.
3.Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
4.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. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.
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Serving Size: 1 Serving (1083g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2364 | ||
Calories from Fat: 1125 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 125g | 167 % | |
Saturated Fat 56g | 280 % | |
Monounsaturated Fat 41.1g | ||
Polyunsanturated Fat 20.4g | ||
Cholesterol 280mg | 86 % | |
Sodium 5660.5mg | 195 % | |
Potassium 1840mg | 48 % | |
Total Carbohydrate 238.6g | 70 % | |
Dietary Fiber 15.9g | 63 % | |
Sugars, other 222.7g | ||
Protein 73g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2364
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