Spinach and Artichoke Chicken Casseroles

Name: Spinach and Artichoke Chicken Casseroles
Cook time: 1 h 5 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1 large onion, finely chopped; Kosher salt; 2 cloves garlic, chopped; 6 tablespoons all-purpose flour; 2 cups whole milk; Enough chicken soup bouillon for 2 cups broth; 1 1/2 pounds boneless, skinless chicken thigh or breast, chopped into 1/2- to 3/4-inch pieces; 1/2 teaspoon dried thyme; Freshly ground black pepper; One 14-ounce can artichokes, drained and chopped; One 10-ounce block frozen spinach, thawed and drained; 8 ounces light cream cheese; 1/2 bunch fresh parsley; Pinch crushed red pepper; One 16-ounce can refrigerated biscuit dough; 1 large egg, lightly beaten with a splash of water; Flaky salt, such as Maldon