I find most casseroles to be a little too school-lunch-slop for my liking. Fresh ingredients and toasty torn bread keep this casserole tasty and full of substance.
Torn Bread Chicken Casserole
2 cups torn bread
2 tablespoons olive oil
1 medium yellow onion, diced,
4 cups spinach
1 garlic clove, minced
1/4 cup red wine vinegar
2 tablespoons flour
1 and 1/2 cups half & half
1/2 teaspoon lemon juice
1 cup rotisserie chicken, shredded
Salt & pepper
Preheat oven to 450 degrees. Heat a skillet with 1 tablespoon olive oil over medium heat. Add spinach and season with salt. Stir until wilted, about 2 minutes. Remove and set aside. In same pot, heat remaining olive oil and add onion, garlic, salt, and pepper. Cook, stirring occasionally for about 8 minutes.
Add half & half and red wine vinegar to skillet and cook for an additional 5 minutes. Add flour and lemon juice and bring mixture to boil. Stir for 30 seconds. Remove from heat and stir in spinach and chicken.
Season with salt and pepper and transfer to a 2 quart baking dish and top with bread pieces.
Bake until bread it golden brown, about 8-10 minutes.
Modified from Martha Stewart.