Rustic chicken casserole
Recipe by Courtney Glantz
2 cups torn bread, I used ciabatta
4 tablespoons extra-virgin olive oil
Lawry's seasoning (2 TBS or so)
Palmful of parmesan
Coarse salt and ground pepper
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 TBS freshly minced thyme
1/4 cup white wine
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
4 cups packed flat-leaf spinach, washed and chopped
1/2 teaspoon fresh lemon juice
1.5 cups shredded rotisserie chicken
Extra parm, for sprinkling
1. Rip up your bread into large chunks and put in a bowl. Toss generously with olive oil, Lawry's seasoning, parm, and salt & pepper.
2. Heat up a large skillet over medium heat with a little olive oil. Saute onion until softened. Add in garlic and thyme and cook another minute.
3. Pour in wine and cook until mostly reduced.
4. Add in flour, cook for 30 seconds.
5. Slowly whisk in half and half to create the sauce. Bring to a boil then reduce to simmer. Stir in your chopped up spinach to cook until wilted, an additional minute or so.
6. Stir in sprinkle of fresh lemon juice and chicken.
7. Pour into a small casserole dish and top with prepared breadcrumbs. Top the whole thing with extra parm, just for good measure.
8. Into the oven it goes at 450 degrees until bread is golden brown, roughly 10 minutes.
main courses February 12, 2016 19:58
Author a-life-from-scratch.com
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