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Creamy Chicken Florentine Artichoke Casserole
Ingredients
  • 2 tablespoons 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 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups milk, warmed
  • 2 teaspoons Italian seasoning
  • 2 cups Monterey Jack cheese, grated
  • ½ cup parmesan cheese, grated
  • 3 cups shredded cooked chicken
  •  
  • Kosher salt and freshly ground black pepper, to taste
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