Chicken and Spinach Casserole

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Made with rotisserie chicken, this creamy casserole comes together fast.

Servings:
4

If you're looking for an easy and cozy dinner, make this chicken and spinach casserole. It calls for rotisserie chicken, a supermarket staple and favorite cooking shortcut. Simply shred the chicken, combine it with sautéed spinach in a cream sauce, and pour it into a baking dish. Top with torn bread, bake for just 10 minutes, and the mixture will transform into a creamy, bubbling casserole.

Chicken and spinach casserole

Rachel Marek

Best Bread to Use for Casseroles

Hearty breads, such as brioche or French bread, will hold up best in casseroles. They're thick enough to soak up sauce without falling apart. Day-old bread is even better, as it will be less likely to become soggy and mushy.

What to Serve With Chicken and Spinach Casserole

This rich casserole just needs some crisp vegetables on the side for a well-rounded meal:

Ingredients

  • 2 cups torn bread

  • 2 tablespoons extra-virgin olive oil

  • Coarse salt and ground pepper

  • 4 cups packed flat-leaf spinach, washed

  • 1 medium yellow onion, finely chopped

  • 1 garlic clove, minced

  • ¼ cup white wine

  • 2 tablespoons all-purpose flour

  • 1 ½ cups half-and-half

  • ½ teaspoon fresh lemon juice

  • 1 cup shredded rotisserie chicken

Directions

Ingredients for chicken and spinach casserole

Rachel Marek

  1. Prepare bread:

    Preheat oven to 450 degrees Fahrenheit. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside.

    Chunks of bread in a bowl

    Rachel Marek

  2. Cook spinach:

    In a medium pot, heat 1 1/2 teaspoons oil over medium-high heat. Add spinach; season with salt. Cook, stirring, until wilted, about 2 minutes.

    Spinach cooking in skillet

    Rachel Marek

  3. Drain:

    Transfer to a colander, let cool, then squeeze out water.

    Spinach draining in collander

    Rachel Marek

  4. Chop spinach:

    Coarsely chop spinach and set aside.

    Chopped spinach on cutting board

    Rachel Marek

  5. Cook onion and garlic:

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

    Onion and garlic sautéing in pan

    Rachel Marek

  6. Add wine:

    Add wine to pot and cook until almost evaporated, about 5 minutes.

    Wine, onion and garlic in skiller

    Rachel Marek

  7. Make roux:

    Add flour and cook, stirring, 30 seconds.

    Roux in skillet

    Rachel Marek

  8. Make cream sauce

    Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.

    Cream sauce in skillet

    Rachel Marek

  9. Add spinach and chicken:

    Remove from heat and stir in chopped spinach and chicken. Season with salt and pepper.

    Spinach and chicken in cream sauce

    Rachel Marek

  10. Combine with bread and bake:

    Transfer the sauce 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.

    Chicken and spinach casserole

    Rachel Marek

How to Store Chicken and Spinach Casserole

Store leftover chicken and spinach casserole in an air-tight covered container. Enjoy within three to four days.

Frequently Asked Questions

  • Do you need to use rotisserie chicken?

    If you don't want to use rotisserie chicken for this recipe, you can use leftover cooked chicken, such as roast chicken. Or, you can cook chicken in boiling water until it shreds easily.

  • Can you make this recipe without white wine?

    Yes, this recipe can be made without wine. If you don't want to use white wine, simply replace it with chicken or vegetable broth.

  • Can you make chicken and spinach casserole in advance?

    Yes, this casserole is a great make-ahead dish. Simply assemble and refrigerate the ingredients, uncooked, one day ahead. Add the bread just before baking.

Other Casserole Recipes to Try:

Originally appeared: Everyday Food, October 2010
Updated by
Kirsten Nunez
Kirsten Nunez, Freelance Writer

Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.

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