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

DIRECTIONS:

Preheat oven to 350°F, and grease a 9×13-inch baking dish with nonstick spray. Set aside.

To a large skillet over medium-high heat, add olive oil. Add onion and cook until starting to turn translucent, about 4 minutes. Add garlic and cook 30 seconds more. Add spinach and artichokes and cook until spinach has wilted. Remove to a large bowl and set aside.

In the same skillet, melt butter. Whisk in flour and cook 1 minute, stirring frequently.

Gradually add milk, whisking constantly. Let cook until mixture starts to bubble and thicken …