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.

Remove from heat, then stir in Italian seasoning, Monterey Jack cheese, and season with salt and pepper. Stir until cheese has melted.

Add sauce to spinach-artichoke mixture, along with chicken, and stir to combine. Transfer to baking dish, top with Parmesan cheese and bake until bubbly and golden brown, about 30 minutes.

Let rest 5 minutes before serving. Enjoy!