chicken and spinach casserole... 45 minutes

the goods:

2 cups torn bread

1 tablespoon plus 3 teaspoons extra-virgin olive oil

4 cups, packed flat-leaf spinach

1 medium yellow onion, finely chopped

1 garlic clove, minced

1/4 cup white wine

2 tablespoons all-purpose flour

1 and 1/2 cups half-and-half

1/2 teaspoon fresh lemon juice

1 cup shredded rotisserie chicken

Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a a medium pot, heat 1 and 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 and 1/2 teaspoons oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add white 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 shredded 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.