Creamy Spinach and Chicken Casserole

When I was growing up I looooved creamed spinach, so this spinach and chicken casserole takes me right back to my childhood.  Now don’t get me wrong – I did not like spinach.  But when you chop up this nutritious veggie with cream, garlic and a touch of nutmeg – magic!  I could not get enough of it, and still consider it a true comfort food.

Essentially this recipe takes one of my favorite side dishes and turns it into a wonderful and hearty entrée.  Chunks of chicken and hunks of French bread, toasted up golden brown, tie this dish together.   Plus it’s super simple for a weeknight meal.  A great shortcut is picking up a rotisserie chicken at the market instead of cooking your own.  Or if you have leftover chicken in the fridge, this is a great way to dress it up and reuse.

You may just get your kids to eat their spinach with this recipe – it worked for my Mom!

Creamy Spinach and Chicken Casserole

Recipe by Liz Hughes

Prep time: 15 - 20 minutes

Cook time: 8 - 10 minutes

Yield: 4 servings

Ingredients

• 2 cups torn French bread
• 1 tablespoon extra virgin olive oil
• kosher salt to taste
• 3 teaspoons extra virgin olive oil, divided
• 4 cups baby spinach leaves
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon ground nutmeg
• 1/4 cup white wine
• 2 tablespoons all-purpose flour
• 1 1/2 cups half and half
• 1/2 teaspoon fresh lemon juice
• 1 cup shredded chicken
•  Kosher salt and ground pepper to taste

Cooking Directions

1. Preheat oven to 450 degrees F. In a medium bowl combine bread with olive oil and kosher salt.
2. In a medium pot heat 1 1/2 teaspoons oil over medium high heat. Add spinach and cook stirring, until wilted about 2 minutes. Transfer to a colander, let cool and squeeze out any extra moisture. Coarsley chop.
3. Wipe pot clean and heat 1 1/2 teaspoons of oil over medium heat. Add onion and garlic, season with salt and pepper. Cook stirring occasionally until onions are soft, about 8 minutes. Stir in nutmeg.
4. Add wine to pot and cook until almost evaporated about 3 minutes. Add flour and cook for thirty seconds while stirring. Gradually add in half and half. Add lemon juice and bring mixture to a boil over high.
5. Remove from heat and stir in 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. About 8 to 10 minutes.

Based on recipe from Martha Stewart:  Chicken and Spinach Casserole

More wonderful spinach recipes from food bloggers participating in FN Dish's Fall Fest:
Feed Me Phoebe: Healthy Creamed Spinach
The Heritage Cook: Fresh Spinach with Maple Vinegar Vinaigrette
Big Girls, Small Kitchen: Za'atar Roasted Salmon with Greens
Blue Apron Blog: Saag Paneer at Home
Weelicious: Spinach Cake Muffins
Virtually Homemade: Creamy Spinach and Chicken Casserole
Haute Apple Pie: Parmesan Spinach, Broccoli and Chicken Bake
Red or Green: Spinach-Walnut Pesto on Bruschetta with Fried Egg
Napa Farmhouse 1885: Spinach with Sausage, Peppers and Tomatoes
The Sensitive Epicure: Spanakopita Minus the -Opita
Taste With The Eyes: Spinach and Chickpeas in a Bengali Mustard Sauce
Domesticate Me: Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg
In Jennie's Kitchen: Crispy Spinach Latkes 
Devour: How to Make Spinach Gnocchi
Dishin & Dishes: Pear, Walnut and Blue Cheese Salad with Arugula and Baby Spinach
FN Dish: Eat Your Spinach Sides