Creamy Chicken Florentine Artichoke Casserole
A decadent and comforting bake featuring shredded chicken, fresh spinach, and tender artichoke hearts in a rich, cheesy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
3 cups shredded cooked chicken
16 oz baby spinach
10 oz frozen artichoke hearts, thawed and chopped
1/2 medium white onion, thinly sliced
3 cloves garlic, minced
2 tbsp olive oil
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups milk, warmed
2 tsp Italian seasoning
2 cups Monterey Jack cheese, grated
1/2 cup parmesan cheese, grated
Salt and pepper to taste
Instructions
1.Preheat oven to 350°F and grease a 9×13-inch baking dish.
2.Saute onion and garlic in olive oil, then add spinach and artichokes until wilted.
3.In a skillet, melt butter and whisk in flour for one minute.
4.Gradually add milk and cook until the sauce thickens.
5.Remove from heat and stir in Italian seasoning, salt, pepper, and Monterey Jack cheese.
6.Combine the sauce, vegetable mixture, and shredded chicken.
7.Transfer to the baking dish, top with Parmesan, and bake for 30 minutes until golden.
8.Let rest for 5 minutes before serving.
Notes
Ensure artichokes are thoroughly dried after thawing to prevent a runny sauce.
Warm your milk slightly before adding to the flour and butter to ensure a smooth sauce.
This dish stores well in the refrigerator for up to 4 days.