Chicken and Spinach Casserole.

Chicken and Spinach Casserole - found on

  • Servings: 4
  • Difficulty: easy
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  • 8 oz chicken breast, cooked and shredded
  • 4 slices Ezekiel Sprouted grain bread, diced
  • 6 oz bag of fresh baby spinach leaves, washed and coarsely chopped
  • 3 medium shallots, finely diced
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • 1/3 cup white wine
  • 1 1/2 cups reduced fat milk
  • 1/4 cup grated parmesan cheese
  • 1/4 cup whole wheat flour
  • Salt and pepper to taste


  1. Preheat oven to 425 degrees.
  2. Place diced bread in a large bowl. Toss with olive oil and season with a bit of salt and pepper.
  3. Spray a large, nonstick skillet with nonfat cooking spray or an olive oil mister, and set over medium high heat. Add in shallots and garlic, and sauté until onions begin to become translucent; about 2 minutes. Stir in wine, and cook until mostly evaporated; about 5 minutes.
  4. Add in the flour, and stir until it’s mixed in well. Slowly stir in the milk, and bring mixture to a low boil. Add in the parmesan and cook, while stirring, until melted; about 1-2 minutes.
  5. Toss in spinach leaves, and cook until just wilted, about 2-3 minutes.
  6. Remove from heat and add in the chicken; season with salt and pepper as desired.
  7. Pour the chicken mixture into prepared baking dish, and top with the bread. Place in oven and bake until bread is golden brown and chicken/spinach mixture is bubbling.
  8. Let cool for 5 minutes before serving.

Preparation Time = 15 Minutes
Cooking Time = 20 Minutes

Serving Size = 1 1/4 Cups
Each Serving = 7 Points +


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