Creamy Spinach Feta Chicken Casserole
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 cup finely diced onion
- 4 cloves garlic, minced
- 10 ounces frozen chopped spinach, thawed, drained and squeezed dry
- 3 tablespoons all-purpose flour
- 1 (14 ounce) can artichoke hearts, rinsed and chopped
- 1 ½ cups low-sodium chicken broth
- 4 ounces nonfat or reduced-fat cream cheese, cut into cubes
- 3 cups diced cooked chicken breast
- 1 lemon, zested and juiced
- ½ cup crumbled feta cheese
- 8 sheets frozen phyllo dough, thawed in the refrigerator overnight
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