Creamy Chicken Florentine Artichoke Casserole
If you’re looking for a rich, cheesy, and ultra-satisfying dinner that’s as easy as it is impressive, this Creamy Chicken Florentine Artichoke Casserole is your answer!
Tender shredded chicken, spinach, and artichokes are wrapped in a silky, homemade sauce and baked to golden perfection.
It’s comfort food with a nutritious twist—high in protein, packed with greens, and loaded with creamy, cheesy goodness.
Bonus? It’s a perfect make-ahead meal for busy nights! One bite, and you’ll know why this casserole is on repeat in so many kitchens.
For the Casserole
- Chicken – Shredded cooked chicken adds protein and makes this dish hearty and satisfying. You can use rotisserie chicken for convenience.
- Spinach – Fresh baby spinach wilts beautifully into the sauce, adding a nutrient boost.
- Artichoke Hearts – Chopped frozen artichokes bring a subtle tang and great texture to the casserole.
- Onion – A white onion, thinly sliced, enhances the dish with a mild sweetness.
- Garlic – Fresh minced garlic infuses the dish with a rich, aromatic flavor.
- Olive Oil – Used to sauté the onions and garlic, adding depth to the flavors.
For the Creamy Sauce
- Butter – Creates a rich base for the sauce and adds a luxurious texture.
- All-Purpose Flour – Helps thicken the sauce for a smooth, creamy consistency.
- Milk – The main liquid component, making the sauce creamy without being too heavy.
- Italian Seasoning – A blend of herbs that adds warmth and depth to the sauce.
- Monterey Jack Cheese – Melts smoothly into the sauce, giving it a velvety texture and mild cheesiness.
- Parmesan Cheese – Sprinkled on top for a golden, slightly crispy, and salty finish.
- Kosher Salt & Black Pepper – Essential for seasoning and enhancing all the flavors.
For Assembly & Baking
- Nonstick Spray – Used to grease the baking dish, preventing sticking.
- Baking Dish (9×13-inch) – The perfect size for even baking and a golden-brown finish.
Creamy Chicken Florentine Artichoke Casserole
Ingredients
- 2 tbsp olive oil
- ½ medium white onion, thinly sliced
- 3 cloves garlic, minced
- 16 oz baby spinach
- 10 oz frozen artichoke hearts, thawed and roughly chopped
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups warm milk
- 2 tsp Italian seasoning
- 2 cups grated Monterey Jack cheese
- ½ cup grated Parmesan cheese
- 3 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper, to taste
Instructions
Prepare the oven and baking dish:
- Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick spray and set aside.
Sauté the vegetables:
- Heat olive oil in a large skillet over medium-high heat. Add the sliced onion and cook until softened and translucent, about 4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant. Add the spinach and chopped artichoke hearts, cooking until the spinach wilts. Transfer the mixture to a large bowl and set aside.
Make the creamy sauce:
- In the same skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, whisking continuously. Gradually pour in the warm milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens and begins to bubble.
Incorporate the cheese and seasoning:
- Remove the skillet from the heat and stir in the Italian seasoning and Monterey Jack cheese. Season with salt and pepper to taste, stirring until the cheese is fully melted and the sauce is smooth.
Assemble the casserole:
- Add the creamy sauce to the bowl with the spinach-artichoke mixture. Stir in the shredded chicken until everything is evenly coated. Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake:
- Sprinkle the top with grated Parmesan cheese. Bake uncovered for about 30 minutes, or until the casserole is bubbling and golden brown on top.
Serve and enjoy:
- Let the casserole rest for about 5 minutes before serving. Enjoy this rich and comforting dish!
1. Can I use rotisserie chicken?
Absolutely! Using rotisserie chicken is a fantastic time-saver. Just shred it up and add it to the casserole. You’ll get all the flavor without the hassle of cooking the chicken yourself!
2. Can I substitute fresh spinach with frozen spinach?
Yes, you can! If you’re using frozen spinach, just make sure to thaw it and squeeze out any excess water before adding it to the mixture. This way, you won’t end up with a watery casserole!
3. How do I make this ahead of time?
No problem! You can assemble the casserole up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, just let it sit at room temperature for a few minutes before popping it in the oven.
4. What if I don’t have Monterey Jack cheese?
No worries at all. Mozzarella or cheddar work great too. You’ll still get that creamy, melty goodness, but the flavor might shift slightly depending on which cheese you choose.
5. How can I make this recipe gluten-free?
Simple! Just swap the all-purpose flour for a gluten-free flour blend or cornstarch, and you’re good to go. Make sure the other ingredients, like the artichokes and seasoning, are also gluten-free.
