Chicken and Spinach Casserole

Adapted from Martha Stewart Living

Serves 6

2 cups torn bread

2 tbsp extra-virgin olive oil

Coarse salt and ground pepper

4 lbs packed flat-leaf spinach, washed

1 medium yellow onion, finely chopped

1 garlic clove, minced

¼ cup white wine

2 tbsp all-purpose flour

1½ cups half-and-half

½ tsp fresh lemon juice

2 cups shredded rotisserie chicken

Preheat oven to 450˚. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1½ 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.

Wipe pot clean and heat 1½ teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.

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.

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.

Editor’s Note: Assemble and refrigerate this, uncooked, a day ahead. Add bread before baking.