I am very happy about that.
Except for one little thing.
The posse have a very busy weekend ahead. No sleeping in, that’s for sure. They have to report for community service work at 7 a.m. SHARP on Saturday and Sunday. Part of school curriculum requirements, blah blah blah.
The bright side to this? Since they will be out of the house all day (ergo, out of my hair), that means I get to spend the better part of the weekend painting 🙂
It’s very therapeutic, you know……..
However, let’s wrap up Savory Week here at Megan’s Sweet Life with a casserole that can be best described as a deconstructed chicken pot pie.
This was simply outstanding. Everyone loved it, it came together quickly, and can be made ahead of time. Plus, like most “one-dish” meals, it is infinitely adaptable to whatever ingredients you have on hand.
Because seriously, between you and me, after spending the better part of my day driving, the last thing I feel like doing is driving to the store to get supplies for dinner.
Chicken and Spinach Casserole – adapted from everydayfood.com
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 milk
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 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 milk. 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.