Post-Thanksgiving food comma? Try this spinach and chicken casserole, hearty and warm for this cold and dreary weather, but a little kick of health post-weekend filled with stuffing and pie! It sort of looks like a salad, but believe me – this is no salad. Packed with cheese, the spinach and chicken combo is creamy and to die for. Topped with torn toasted bread and baked until bubbly, this will be a family favorite, and perfect for a Monday night!
2 tablespoons butter
1 bag (8 ounces) of baby spinach
1 onion, diced
4 cloves of garlic, minced
¼ cup dry white wine
2 tablespoons flour
1 ½ cups whipping cream
2 cups shredded cooked chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 cups torn Challah bread
Preheat oven to 450º F.
In a large pot, melt butter over medium heat. Add onions and garlic and sauté for 5 minutes. Add wine and continue to sauté for 5 minutes. Add flour and whipping cream. Bring to boil and stir continuously.
Remove from heat and add spinach and chicken. Season with salt and pepper.
Place the mixture in a baking dish and top with torn challah and pour remaining butter on top.
Bake for 10 minutes until golden brown.