Another inspiration from Martha.
But instead of using a larger casserole dish, I split the recipe between 4 six-ounce and 2 four-ounce ramekins. Kids love to eat out of kid-sized serving dishes!
(But it will also work perfectly in a 8x8 or 9x9 baking dish.)
Probably to your highest level of annoyance, I love to photograph each step in the preparation process. But I didn't get started on preparing this dish until late in the afternoon when the winter light was beginning to fade. Therefore, please excuse the overabundance of photos of the finished product; I toted the tray out to the snowy deck to photograph it in the presence of Mr. Sniffer (who resides there in his warm and cozy hutch).
2 cups torn bread (I used about 3 thick slices of a crusty French bread)
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 half-and-half
1/2 teaspoon fresh lemon juice
2 cups shredded rotisserie chicken (I baked 6 skinless, boneless chicken thighs and then sent them through the grater of my food processor for super-fine shred)
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 half-and-half. 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 8x8 or 9x9 baking dish* and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 10 to 12 minutes.
*Or use the ramekins like I did. Reduce baking time to 8-10 minutes.
Recipe from here.