This is the one with chicken and no mushrooms
Mix 2 C. bread torn into bite size pieces. (I love Costco’s big ciabatta rolls and used one of them. Toss with a 1 T. oil and a little garlic powder. These are so lovely and crunchy on the finished product.
Add 2 T. oil or butter to a saucepan and stir fry the following until starting to brown: 2 cloves of coarse grated garlic, ¼ of a grated sweet onion and 8 oz. sliced mushrooms. Add 1/3 C. white wine, 1 scant tsp. thyme leaves and simmer low for a minute or so. Add ½ C. whipping cream and ½ tsp. salt. Mix 1 C. milk with 3 T. flour until smooth. Add to the mixture and bring to a boil, stirring for 1 minute. Pack a 4 cup measuring cup to overflowing with fresh chopped or baby spinach (or chopped Swiss Chard.) Put the spinach and ½ C. Parmesan Cheese into a bowl and pour the sauce over and toss with your hands until well mixed. Pour into a 9 inch square size casserole dish and top with the bread cubes. Bake 350 for 20 minutes. Sprinkle on a little more Parmesan Cheese the last 5 minutes if desired.
I have made this with 1 ½-2 C. rotisserie chicken if you choose to have it as a meat main dish. Mushrooms or no, thyme or no, they were all delicious.
Here is the measuring cup packed with spinach