Use your rotisserie chicken leftovers to quickly assemble this hearty casserole. Quick and delicious.
- 4 cups packed spinach
- 3 tbsp olive oil
- 1 medium onion
- 1 garlic clove
- ¼ cup white wine
- 2 tbsp all-purpose flour
- 1½ cups half-and-half
- 1 cup shredded rotisserie chicken
- 3 slices bread
- Preheat oven to 450° F / 230° C. Wash the spinach and remove the thick stems. Heat 1 tbsp oil in a pot over medium-high and wilt the spinach with a bit of salt (about 2 mins). Let cool, transfer to a colander and squeeze out the water. Chop coarsely.
- Chop the onion finely and mince the garlic. Wipe the pot clean and heat 1 tbsp oil over medium. Add onion and garlic and season with salt and pepper. Cook about 8 mins, stirring occasionally, until onion is soft. Add wine and cook until almost evaporated, about 5 mins. Add flour and stir constantly for 30 seconds. Whisk in half-and-half gradually, increase temperature to high and bring mixture to a boil. Remove from heat and stir in chopped spinach and chicken. Season with salt and pepper.
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Dice bread coarsely and mix with salt and 1 tbsp oil. Transfer chicken and spinach to a 2-quart / 2 l baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8-10 mins.
