Chicken and Spinach Casserole

Chicken and Spinach Casserole
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 397.4
  • Total Fat: 20.8 g
  • Cholesterol: 73.0 mg
  • Sodium: 209.5 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 23.7 g

View full nutritional breakdown of Chicken and Spinach Casserole calories by ingredient
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Submitted by:


Great way to use leftover rotisserie chicken. Great way to use leftover rotisserie chicken.
Number of Servings: 4


    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
    1/4 cup white wine
    2 tablespoons all-purpose flour
    1 1/2 cups half-and-half
    1/2 teaspoon fresh lemon juice
    1 cup shredded rotisserie chicken


Cook's Note

Assemble and refrigerate this, uncooked, a day ahead. Add bread before baking.

Could reduce calories by using less half and half (replace with skim milk).

Easy to double



Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 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 1 1/2 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.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LTODYU.

TAGS:  Poultry |

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