CHICKEN AND SPINACH CASSEROLE
Ingredients
- 12 oz chicken breast - (cooked and shredded)
- 4 slices light whole wheat bread - (diced)
- 6 oz bag of fresh baby spinach leaves - (washed)
- 3 medium shallots - (finely diced)
- 3 garlic cloves - (minced)
- 1 tbsp olive oil
- ⅓ cup white wine
- 1 ½ cups reduced fat milk
- ¼ cup grated parmesan cheese
- ¼ cup whole wheat flour
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Place diced bread in a large bowl. Toss with olive oil and season with a bit of salt and pepper.
- 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.
- 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.
- Toss in spinach leaves, and cook until just wilted, about 2-3 minutes.
- Remove from heat and add in the chicken; season with salt and pepper as desired.
- 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.
- Let cool for 5 minutes before serving.
Notes
Entire recipe makes 4 servings
Serving size is about 1 1/4 cups
Each serving = 6 Points*
*based only on ingredients that have an SP Freestyle value
Nutrition
Calories: 313 kcal (16%)Carbohydrates: 32 g (11%)Protein: 31.5 g (63%)Fat: 11 g (17%)Saturated Fat: 3.2 g (20%)Cholesterol: 69 mg (23%)Sodium: 433 mg (19%)Potassium: 683 mg (20%)Fiber: 6.2 g (26%)Sugar: 6.5 g (7%)Calcium: 230 mg (23%)Iron: 2.9 mg (16%)