We have a confession to make. We haven't been bowled over by the Martha Stewart recipes we've tried from Everyday Food. More often than not, they haven't turned out well (pretzel-popcorn bars grainy with too much sugar, anyone?).
But earlier this week we hit upon a winner. Chicken and spinach casserole. It was written the way Everyday Food sometimes writes recipes, with the ingredients embedded in paragraph form. This makes it hard to glance at as you're frantically trying to whip up dinner.
So we've listed the ingredients for you. And added cheese. Those are pretty much our only variations, though. It's comforting and rich as is. Our kids even gobbled it up.
This is a smallish casserole, so double it if you're serving more than three adults or two adults and two children.
Rating: 3/4 assed (it almost made 1/2 assed, but had a few separate steps that were not hard, but mucked up the simplicity factor we consider when rating recipes).
Here's what you need and how you do it
2 cups french or sourdough bread, torn into bite-sized pieces
3 Tablespoons olive oil
4 cups packed baby spinach
1 medium onion, chopped
1 garlic clove, minced
1/4 cup white wine
2 Tablespoons flour
1-1/2 cups half-and-half
1/2 teaspoon fresh lemon juice
1 cup rotisserie chicken, shredded
1/2 cup parmesan cheese
Preheat oven to 450 degrees F. In a bowl, combine torn bread, 1 Tablespoon olive oil and some salt. Set aside.
In a medium pot, heat 1 Tablespoon olive oil. Add spinach and a little salt. Cook until wilted. Let cool and squeeze out as much water as you can. Set aside.
Wipe pot clean and heat 1 Tablespoon olive oil. Add garlic and onion and cook until both are soft, about 8 minutes.
Add white wine to pot and cook until almost evaporated. Add flour and stir until incorporated into olive oil and wine. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil.
Remove from heat and stir in spinach and chicken. Season with salt and pepper. Transfer to 2-quart baking dish and top with parmesan and bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.
For a printable version of this recipe, click here.