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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Crusty and cheesy chicken casserole Ingredients:
1 tablespoon olive oil |
1 medium onion, coarsely chopped |
1 cup diced celery |
1 teaspoon celery seed |
sea salt |
1 rotisserie-cooked chicken, meat removed and cut into 1 inch chunks |
1 (16 ounce) package spinach, stemmed, washed, drained and torn into pieces |
3 tablespoons butter |
3 tablespoons unbleached all-purpose flour |
4 cups low-fat milk |
freshly grated nutmeg |
2 cups grated asiago cheese |
Directions:
1. Preheat oven to 350°F.
2. Heat olive oil in ovenproof casserole and cook onion and celery until softened.
3. Transfer mixture to a large bowel and stir in celery seed, salt, chicken and spinach.
4. In the same casserole, melt butter of medium heat and whisk in flour until it forms a smooth paste.
5. Slowly whisk in the milk until the mixture comes to a boil and begins to thicken (consistency of pancake batter).
6. Stir in the nutmeg and salt.
7. Combine the chicken mixture with the sauce.
8. Cover the pan and bake casserole for 25 to 30 minutes.
9. Uncover and sprinkle cheese evenly over the top.
10. Bake 5 to 8 minutes longer, just until the cheese begins to bubble and brown.
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