Once in a while I hit on a Martha recipe that just makes me swoon. This is one of them. This recipe is from Oct Everyday Food and is part of a section about rotisserie chicken. I don’t buy rotisserie chickens (not organic!) so I roasted my own chicken breasts for this one.

Preheat the oven to 450. Mix 2 cups torn up bread pieces with 1 tbsp olive oil and some salt.

In a pot, heat 1 1/2 tsp oil and cook 4 cups spinach and a little salt until wilted (I think you could totally use frozen spinach and skip this step). Squeeze the water out of the spinach and chop.

Wipe out pot and cook 1 1/2 tsp oil with 1 chopped up onion and 1 garlic clove, chopped. Cook 8 min until soft.

Add 1/4 cup white wine and cook until almost evaporated, 5 min. Add 2 tbsp flour and cook for 30 seconds. Whisk in 1 1/2 cups half and half and 1/2 tsp lemon juice. Bring to a boil.

Add 1 cup shredded cooked chicken and spinach to cream mixture and pour into 2 quart baking dish. Cover with bread. Bake 8-10 minutes.

OMG. This dish was insanely good. And I really did not expect it to be that fantastic. The sauce is velvety and smooth and rich with lots of flavor. This knocked my socks off and I’ll be making this one again and again and again.