📖 Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray. This keeps the casserole from sticking and makes cleanup a breeze.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 diced onion and cook until softened, about 5 minutes. Nobody likes crunchy onions in their casserole, ya know?
3. Add 2 cloves of minced garlic and cook for another minute, until fragrant. Watch it close so it doesn't burn!
4. Stir in 1/4 cup of all-purpose flour and cook for 1 minute, creating a roux. This will help thicken the sauce and give it a creamy texture. Make sure to stir constantly to avoid lumps.
5. Gradually whisk in 2 cups of chicken broth and 1 cup of heavy cream. Bring to a simmer, stirring constantly, until the sauce has thickened slightly, about 3-5 minutes. It should coat the back of a spoon.
6. Remove the skillet from the heat. Stir in 10 ounces of frozen spinach (thawed and squeezed dry), 1 (14-ounce) can of artichoke hearts (drained and chopped), 1 cup of cooked, shredded chicken, 1/2 cup of grated Parmesan cheese, 1/4 cup of mayonnaise, and 1/4 teaspoon of salt and pepper, or too taste. Mix well until everything is evenly combined.
7. Pour the mixture into the prepared baking dish, spreading it out evenly. Top with 1 cup of shredded mozzarella cheese.
8. Bake for 20-25 minutes, or until the casserole is golden brown and bubbly. The cheese should be melted and slightly browned. Let it cool for a few minutes before serving. It's gonna be HOT!
9. Serve warm and enjoy your delicious Chicken and Spinach Artichoke Casserole! Serve it with a side salad or some crusty bread for dipping. It's a crowd-pleaser, I promise you.