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You ever make something for a get-together and suddenly you’re the “casserole lady” from then on? That’s how this recipe got me. I brought it to a baby shower potluck years ago, not thinking twice about it. I mean, I’d just thrown together some leftover rotisserie chicken, a bag of spinach I swore I was gonna use in smoothies (ha!), and half a block of cheese that needed a purpose.
By the time dessert rolled around, I had three women asking for the recipe and someone handing me their paper plate saying, “More of that, please.” Now? It’s a staple. Pure comfort with a little grown-up flair — like spinach dip met chicken Alfredo and had a bubbly, golden baby.
Why You’ll Keep Coming Back to This One
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Creamy but not too rich — perfect balance without feeling like you need a nap
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A sneaky way to use up spinach (and make the kids eat it!)
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Great with leftover chicken — rotisserie or roasted both work like a charm
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Cheesy and cozy — because Monterey Jack and Parmesan are a match made in oven heaven
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Make-ahead & freezer friendly — she’s low-maintenance, bless her
Ingredients — Nothing Fancy, Just the Good Stuff
Here’s what you’ll need to gather up:
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2 tbsp olive oil — or butter, I won’t tell
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½ medium white onion, sliced thin
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3 cloves garlic, minced (or more if your heart says yes)
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16 oz baby spinach — fresh is best, frozen works in a pinch
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10 oz frozen artichoke hearts, thawed & chopped (no need to be precise, just rustic it up)
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4 tbsp unsalted butter — this is the beginning of something beautiful
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¼ cup all-purpose flour — for thickening that glorious sauce
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2 cups whole milk, warmed (trust me, cold milk slows everything down)
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2 tsp Italian seasoning — or wing it with oregano, basil, and thyme
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2 cups Monterey Jack cheese, shredded (melty magic)
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½ cup Parmesan, shredded or grated
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3 cups cooked, shredded chicken — leftovers, store-bought, or baked fresh
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Salt & pepper, to taste — don’t skimp on this part
How to Make It — Step-by-Step, No Fuss
Step 1: Sauté the Good Stuff
Preheat your oven to 350°F and grease a 9×13 baking dish. Nothing fancy — a quick spray or a pat of butter does the trick.
In a large skillet, warm your olive oil over medium heat. Toss in those sliced onions and let ’em soften up until they’re just turning translucent — about 4 minutes. Stir in the garlic and cook for another 30 seconds, just enough to let the kitchen start smelling heavenly.
Now add the spinach (it’ll look like a lot — it always does) and the chopped artichokes. Keep stirring until the spinach wilts down. If your pan’s looking crowded, just keep going — it’ll cook down like magic.
Slide all that goodness into a large bowl and set it aside.
Step 2: Make the Cream Sauce That Brings It All Together
Same skillet — don’t clean it, you want all those little flavorful bits. Melt the butter and whisk in the flour to make a quick roux. Let it bubble for about a minute, whisking constantly.
Now slowly pour in the warmed milk, whisking the whole time like you’re trying to win a prize. Once it thickens and starts to bubble just a little, turn off the heat and stir in your Italian seasoning, a pinch of salt and pepper, and the Monterey Jack cheese.
Stir until it’s creamy, dreamy, and smooth as velvet. This is your casserole’s secret weapon.
Step 3: Mix It All Up
Add the cheese sauce to the big bowl of spinach, artichokes, and onions. Toss in the shredded chicken. Stir it all up gently — you’re not making soup here, you want it well-mixed but not broken down into mush.
Spoon it into your prepared baking dish and level it out a bit. Sprinkle the Parmesan cheese on top like a little blanket of love.
Step 4: Bake to Golden Perfection
Slide the dish into your oven and bake for about 30 minutes — until it’s bubbly around the edges and lightly golden on top. If you want a little more browning, broil it for the last 2-3 minutes. Just don’t walk away. Trust me on this.
Let it rest for about 5 minutes before serving. That way it sets up just right and won’t fall apart on the plate (unless you like it extra creamy — in which case, scoop away, darlin’).
What to Serve With It
This casserole is a full meal, but here’s how to round it out if you’re feelin’ fancy:
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A crusty hunk of sourdough bread or garlic knots
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A big bowl of mixed greens with lemon vinaigrette
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Roasted cherry tomatoes or sautéed zucchini on the side
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And maybe, just maybe, a cold glass of white wine — or sweet tea, depending on your mood
Leftovers & Make-Ahead Tips
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Fridge: Keeps for 3–4 days in an airtight container.
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Freezer: Cool completely, then wrap tightly. It freezes like a dream for up to 2 months.
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To Reheat: Microwave with a splash of milk or cover with foil and reheat at 325°F until warmed through.
Final Thought From My Kitchen to Yours
This dish is one of those “go-to when life’s too much” recipes. It feels nourishing and indulgent all at once, and it’s a real crowd-pleaser — even the picky ones who side-eye spinach won’t be complaining.
I’d love to know if you try it — did you swap the chicken for turkey? Add mushrooms? Toss in pasta and turn it into a whole other thing? Tell me all about it in the comments. I’ll be here, probably scooping another bite straight from the dish.
Creamy Chicken Florentine Artichoke Casserole
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 milk, warmed
- 2 teaspoons Italian seasoning
- 2 cups Monterey Jack cheese, grated
- 1/2 cup parmesan cheese, grated
- 3 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Sauté onions until translucent, about 4 minutes. Add garlic and cook for 30 seconds.
- Add spinach and chopped artichokes and cook until spinach wilts. Remove mixture to a large bowl and set aside.
- In the same skillet, melt butter. Whisk in flour and cook for 1 minute, stirring frequently to form a roux.
- Gradually whisk in warm milk, about 1/2 cup at a time, stirring constantly until thickened and smooth.
- Stir in Italian seasoning, Monterey Jack cheese, salt, and pepper. Mix until cheese is melted and sauce is smooth.
- Add sauce to the spinach-artichoke mixture along with the shredded chicken. Mix to combine.
- Transfer mixture to prepared baking dish, top with parmesan cheese, and bake for 30 minutes or until bubbly and golden brown.
- Let rest for 5 minutes before serving.
Notes