1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, combine shredded cooked chicken, beans, sweet corn, peas, and chopped spinach.

3. In a separate bowl, mix together condensed cream of chicken soup and alfredo sauce until well combined.

4. Layer the sliced baking potatoes in a casserole dish followed by the chicken and vegetable mixture. Pour the alfredo sauce mixture over the top.

5. Prepare instant rice according to package instructions and spread it evenly over the casserole.

6. In a small bowl, mix herb seasoned stuffing with beaten eggs until well coated. Sprinkle this mixture over the casserole.

7. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the casserole is heated through.

8. Serve hot with biscuits on the side.