1.5 | cup | half and half |
1 | tsp | salt and pepper |
2 | cup | torn bread |
3 | tbsp | olive oil |
4 | cup | spinich |
1 | tbsp | garlic |
2 | tbsp | all purpose flour |
1.5 | tsp | lemon juice |
1 | cup | chicken/ Tofu |
1.5 | cup | half and half |
1 | tsp | salt and pepper |
1 | cup | tofu |
1.5 | cup | lactose free milk |
--Substitute chicken with tofu for vegetarian --- substitute half and half with coconut milk or lactose free milk ---
1) Preheat oven to 450 degrees.
2)In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside.
3) In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
4) Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
5) Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
6). Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.