INGREDIENTS
2 cups crusty bread, cubed (recommended: French and slightly stale)
2 cups cooked chicken, cubed
4 cups baby spinach, roughly chopped
1 medium white onion, chopped
2 medium garlic cloves, minced
1/4 cup chicken broth
1 (10.5) ounce can cream of chicken soup
1/4 cup milk
1 cup shredded mozzarella cheese
2 tablespoons fresh lemon juice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons extra virgin olive oil
PREPARATION
Preheat oven to 450°F. Grease 11×7-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, about 3 minutes. Add spinach to pan and sauté until wilted.
Add garlic and cook until lightly browned, about 3 minutes. Stir in nutmeg, salt and pepper. Transfer to a separate bowl.
To the same pan, add chicken broth, cream of chicken soup, milk and lemon juice. Bring to a simmer and cook until thickened, about 5 minutes.
Combine sauce with spinach onions mixture and chicken. Stir to coat.
Place bread in 11×7-inch baking dish. Transfer chicken mixture to dish and top with shredded cheese. Bake for 10-15 minutes or sauce is bubbling and top is browned.