Better for You • Dinner • Family Favorites • Kid Friendly • New • Veggie Swap-Ins® Recipes

Chicken Alfredo “Rice” Bake Recipe

This creamy, cheesy casserole is filled with veggies and just happens to be one of our favorites!

Prep Time

20 minutes

Cook Time

20-25 minutes




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


Preheat oven to 350°F. Spray a 2-quart casserole pan with cooking spray.

Heat milk in a medium saucepan over medium heat. Add cream cheese and whisk until melted.

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.

Remove from heat.

In a large bowl combine cooked Green Giant Creamy Alfredo, chicken, artichoke hearts, spinach, sundried tomatoes and Italian blend cheese.

Add milk/cheese mixture and stir to combine.

Place in casserole and top with remaining ½ cup parmesan.

Bake for 20-25 minutes until melty, golden and bubbling.