With just 15 minutes of prep time, this easy-to-make casserole bakes to a golden, bubbly perfection, making it the perfect meal for busy weeknights or family gatherings. It's creamy, hearty, and full of flavor—your family will love it!
- 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
Prepare the oven and baking dish:
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: