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