Creamy Chicken Florentine & Artichoke Casserole

There’s something so comforting about a bubbling casserole coming out of the oven on a busy weeknight. This one brings together tender chicken, velvety spinach, and bright artichokes in a creamy, cheesy sauce that feels downright cozy. It’s the kind of dish I love to make when I want dinner to taste a little special without fussing over the stove all evening.

Ingredients

• 2 tablespoons olive oil
• 1/2 medium white onion, thinly sliced
• 3 cloves garlic, minced
• 16 oz baby spinach
• 10 oz frozen artichoke hearts, thawed and roughly chopped
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups warm milk
• 2 teaspoons Italian seasoning
• 2 cups grated Monterey Jack cheese
• 1/2 cup grated parmesan cheese
• 3 cups cooked chicken, shredded
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Warm your oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick spray. Set it aside.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until it softens, about 4 minutes. Stir in the garlic and let it cook briefly, just until fragrant.
3. Add the spinach and chopped artichokes to the skillet. Cook until the spinach wilts down. Transfer the mixture to a large bowl and keep nearby.
4. Using the same skillet, melt the butter. Sprinkle in the flour and whisk for about a minute to make a smooth roux.
5. Slowly pour in the warm milk, whisking steadily. Continue whisking until the sauce thickens and turns silky.
6. Season with Italian herbs, then add the Monterey Jack cheese along with a pinch of salt and pepper. Stir until everything melts together into a smooth sauce.
7. Combine the sauce with the spinach-artichoke mixture and fold in the shredded chicken. Mix until well blended.
8. Spread the mixture evenly into the prepared baking dish. Sprinkle the parmesan over the top and bake for about 30 minutes, or until the edges are bubbling and the top is lightly golden.
9. Let the casserole rest for 5 minutes before serving so it sets up nicely.