Creamy Chicken Florentine Artichoke Casserole
Creamy chicken, spinach, and artichokes are folded into a cheesy sauce, topped with Parmesan, and baked until bubbly in a 9x13 casserole.
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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
Great for using up leftover chicken. For a lower-carb option, substitute cauliflower rice for white rice.
Nutrition
Serving: 1servingsCalories: 361kcalCarbohydrates: 11.1gProtein: 30gFat: 22gSaturated Fat: 11gTrans Fat: 0.2gCholesterol: 84mgSodium: 438mgFiber: 2.6gSugar: 3g