Chicken, Spinach, & Mushroom Casserole with Parmesan Croutons

This dish is a quick and creamy comfort meal utilizing a store-bought rotisserie chicken. I lightened the recipe by substituting half of the half & half with milk. I also modified the original recipe by using red wine instead of white, significantly increasing the amount of spinach, and adding cremini mushrooms to the filling as well as Parmesan to the crispy bread topping.
This recipe was adapted from Everyday Food. We ate it with a green salad on the side. Great! πŸ™‚
This week I am bringing this cozy and delicious casserole to Fiesta Friday #8 at the Novice Gardener. Hopefully it will bring some warmth to others experiencing a cold early spring. πŸ™‚
Yield: Serves 6 to 8
  • 4 cups torn bread (I used a baguette and kept the crust)
  • 4 tablespoons extra-virgin olive oil
  • freshly grated Parmesan cheese, to taste (about 2-3 tablespoons)
  • coarse salt and ground pepper
  • 1 1/2 pounds flat-leaf spinach, washed
  • 2 large yellow or sweet onions, chopped
  • 4 garlic cloves, thinly sliced
  • 1 pound cremini mushrooms, sliced
  • 1/2 cup red wine
  • 1/4 cup all-purpose flour
  • 1 1/2 cups half-and-half
  • 1 1/2 cups milk (I used whole milk)
  • 1 teaspoon fresh lemon juice
  • 2 1/2 cups shredded rotisserie chicken
  1. Preheat oven to 450 degrees. In a medium bowl, combine bread with 2 tablespoons of oil; season with salt. Add freshly grated Parmesan, if desired. Set aside. In a medium pot, heat 1 tablespoon of oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, about 2 to 4 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
  2. Wipe pot clean and heat 1 tablespoon of oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 3-4 minutes. Add mushrooms; season with salt and pepper. Continue to cook until mushrooms are lightly browned, about 5-8 minutes longer.
  3. 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 and milk. Add lemon juice and bring mixture to a boil over high.
  4. Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 6-quart baking dish. Β (The dish can be assembled and refrigerated up to this point, uncooked, a day ahead.) Before baking,Β top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.


One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

56 responses to “Chicken, Spinach, & Mushroom Casserole with Parmesan Croutons

  1. Josette, where’s your photo link?

  2. Pingback: Fiesta Friday #8 | The Novice Gardener

  3. Beautiful recipe, I love it, it is simple, with a lot of flavor and texture… great!

  4. Yum, looks like a very comforting dish. Wonderful ingredients – lots of the good stuff! I love recipes that give that short-cut of using a rotisserie chicken too – welcomed relief after a full day!

  5. Yum – this looks so comforting to me, even a Thanksgiving-worthy dish! Love the colors, too.

  6. I love how you modified the recipe, I always end up doing that. This looks lovely, warm and filling πŸ™‚

  7. Love this! Your adaptations are brilliant! I’m inspired. I know my son will love this.

  8. My kind of comfort food, Josette. You can never go wrong with anything with spinach and mushrooms in my book. Happy Friday, and I hope it warms up a bit for you soon this spring!

  9. Oh, everything about your dish cries comfort!! This is lovely!

  10. I am saving this one for sure!

  11. Josette, would you mind if I just eat out of your baking dish??

  12. Looks so comforting, need something like this for the cold, wet spring we are experiencing πŸ™‚

    • So true! I keep hearing about warm weather- that others are experiencing… still pretty chilly here. I’m ready for it to be over. πŸ™‚ Comfort food helps ease the pain! πŸ™‚

  13. Definitely a comfort food – I love the modifications you made to the original! yum!

  14. Comfort food at its best – this is beautiful! Love the cremini mushrooms in this too.

  15. This looks divine… I love the Spinach and mushrooms combo… yum!

  16. this looks good ive printed it off ready to do at some stage i love casseroles, looks yum

  17. This is such a great one dish meal! It has all the healthy things in it.

  18. Sigh. A perfect quick and easy comfort food. I’m adding this to my arsenal to make the next time I have guests! I love the recipe!

  19. I love those darn rotisserie chickens!! They’re so great for so many delicious meals…especially this one!! I have a very fussy son, but something tells me that he might go for this one. I’m definitely trying this! πŸ™‚ You have the best recipes.. honestly.

  20. This looks absolutely delicious! I love the use of croutons it must give it a nice crunch! So glad I stumbled across your blog through Fiesta Friday, it is truly beautiful

  21. Hi! I’m an italian food blogger,also my recipe was published by a friend of ours in common, “the novice Gardner”greetings from Italy!

  22. Reblogged this on Justine's scrapbook and commented:
    chicken casserole

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