Individual Chicken Casseroles

Submitted by ratherbeswimmin

"In ‘The Muffin Tin Cookbook’ by Brette Sember"

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 6

ingredients

• 1 tablespoon olive oil
• 1⁄2 small onion, chopped
• 1 garlic clove, minced
• 1 boneless skinless chicken breast, cut into 1/2 inch pieces
• 2 tablespoons white wine
• 2 tablespoons Wondra Flour
• 1⁄2 cup chicken broth
• 1 cup heavy cream
• 1⁄2 teaspoon dried rosemary
• salt
• pepper
• 1⁄2 cup frozen chopped spinach, defrosted and squeezed dry
• 4 slices whole wheat bread, torn into 1 inch pieces
• nutmeg, a pinch

directions

1. Preheat oven to 400 degrees and prepare 6 jumbo muffin cups with foil or silicone liners.
2. Heat olive oil in a skillet over med-high heat, then add onion, stirring occasionally until translucent.
3. Add garlic and chicken, stirring occasionally until chicken is almost completely cooked.
4. Add wine and cook until it evaporates.
5. Stir in flour then cook for about 30 seconds, stirring.
6. Stir in broth, cream, rosemary and salt and pepper, and bring to a boil.
7. Turn off the heat and stir in spinach, bread, and nutmeg, until combined.
8. Divide among muffin cups and bake for 15 minutes until golden and completely hot.