Recipes Ingredients Meat & Poultry Chicken Chicken and Spinach Casserole 3.5 (432) 17 Reviews Made with rotisserie chicken, this creamy casserole comes together fast. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 26, 2024 Rate PRINT Share 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. Rachel Marek 8 Tips for Making the Perfect Casserole 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: Mixed green salad and a light vinaigrette Glazed carrots Sautéed green beans Buttered or minted peas Steamed broccoli Sautéed broccoli rabe with garlic 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 Rachel Marek Prepare bread: Preheat oven to 450 degrees Fahrenheit. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. Rachel Marek 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. Rachel Marek Drain: Transfer to a colander, let cool, then squeeze out water. Rachel Marek Chop spinach: Coarsely chop spinach and set aside. Rachel Marek 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. Rachel Marek Add wine: Add wine to pot and cook until almost evaporated, about 5 minutes. Rachel Marek Make roux: Add flour and cook, stirring, 30 seconds. Rachel Marek Make cream sauce Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high. Rachel Marek Add spinach and chicken: Remove from heat and stir in chopped spinach and chicken. Season with salt and pepper. Rachel Marek 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. 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: Chicken Enchilada Casserole Tuna Casserole Creamy Chicken and Rice Casserole Broccoli Cheese Casserole With Crackers Taco Casserole Originally appeared: Everyday Food, October 2010 Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez 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.