Recipe of the Week: Chicken Alfredo “Rice” Bake

Indulge in the ultimate comfort food experience with this creamy and delicious Chicken Alfredo recipe. This classic Italian-inspired dish combines tender chicken and a velvety Alfredo sauce for a satisfying meal that’s sure to delight your taste buds.

Plus earn up to 516 Points!


  • 1 cup 2% or whole milk (earn 3 Points)
  • 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 (earn up to 510 Points)
  • 3 cups cubed rotisserie chicken (earn 3 Points)
  • 1 (12 to 14-ounce) can or jar of quartered artichoke hearts, roughly chopped
  • 1 package  chopped spinach, thawed and squeezed dry
  • ½ cup drained, chopped sundried tomatoes
  • 1 ½ cups Italian blend shredded cheese


  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.

See full recipe here.

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