Brown Rice Chicken Bake
Submitted by mikey123
A quick chicken and brown rice casserole with green peas, toasted almonds, and a creamy soy-mayo binding. Mix, bake, and eat in 30 minutes. A great way to use leftover chicken and rice.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the casserole you throw together when the fridge has leftover brown rice and cooked chicken and you need dinner on the table fast.
Everything gets tossed in one bowl: cubed chicken breast, brown rice, frozen peas, toasted slivered almonds, and a creamy mixture of mayo, soy sauce, garlic powder, and dried tarragon.
Dump it in a baking dish, cover, and bake for 20 minutes until heated through and bubbly.
The almonds stay crunchy, the peas pop with sweetness, and the tarragon gives it a subtle anise note that lifts the whole thing.
Pro Tips
- This recipe is built for leftovers. Rotisserie chicken works just as well as home-cooked breast.
- Toast the almonds in a dry skillet for 2 to 3 minutes before adding. That extra step makes a real difference in flavor and crunch.
- Swap tarragon for dill or thyme if that’s more your speed. Each herb takes the casserole in a slightly different direction.
Ingredients
Directions
Combine rice, peas, chicken, mayonnaise, almonds, soy sauce, and seasonings in bowl.
Transfer to a 3 quart baking dish coated with cooking spray.
Cover and bake at 350℉ (180℃) F for 15 to 20 minutes.
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