Chicken Alfredo “Rice” Bake

Ingredients

• 1 cup 2% or whole milk
• 4 ounces cream cheese, regular or light, room temperature
• ¾ cup grated parmesan, divided
• 1 tsp. garlic powder
• 1 tsp. salt
• ½ tsp. freshly ground pepper
• ½ tsp. red pepper flakes, optional
• 1 tsp. Italian seasoning
• 2 packages Green Giant® Riced Veggie Blends – Rainbow Creamy Alfredo, microwaved according to pack
• 3 cups cubed rotisserie chicken
• 1 (12 to 14-ounce) can or jar of quartered artichoke hearts, roughly chopped
• 1 package Green Giant® Simply Steam™ Chopped Spinach, thawed and squeezed dry
• ½ cup drained, chopped sundried tomatoes
• 1 ½ cups Italian blend shredded cheese

Directions

1. Preheat oven to 350°F. Spray a 2-quart casserole pan with cooking spray.
2. Heat milk in a medium saucepan over medium heat. Add cream cheese and whisk until melted.
3. Add ¼ cup of parmesan, garlic powder, salt, pepper, red pepper flakes (if using) and Italian seasoning and heat until sauce is smooth and slightly thickened.
4. Remove from heat.
5. In a large bowl combine cooked Green Giant Creamy Alfredo, chicken, artichoke hearts, spinach, sundried tomatoes and Italian blend cheese.
6. Add milk/cheese mixture and stir to combine.
7. Place in casserole and top with remaining ½ cup parmesan.
8. Bake for 20-25 minutes until melty, golden and bubbling.