Brown Rice Chicken Bake
Yield
servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | cups |
rice
brown, cooked |
|
1 | package |
green peas
frozen |
|
2 | cups |
chicken breast halves, boneless, skinless
cooked, cubed |
|
½ | cup |
mayonnaise
|
|
⅓ | cup |
almonds
slivered, toasted |
* |
2 | teaspoons |
soy sauce, tamari
|
|
¼ | teaspoon |
black pepper
ground |
|
¼ | teaspoon |
garlic powder
|
|
¼ | teaspoon |
tarragon leaves
dried |
|
1 | x |
nonstick cooking spray
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
7.1E+2 | ml |
rice
brown, cooked |
|
1 | package |
green peas
frozen |
|
473 | ml |
chicken breast halves, boneless, skinless
cooked, cubed |
|
118 | ml |
mayonnaise
|
|
79 | ml |
almonds
slivered, toasted |
* |
1E+1 | ml |
soy sauce, tamari
|
|
1.3 | ml |
black pepper
ground |
|
1.3 | ml |
garlic powder
|
|
1.3 | ml |
tarragon leaves
dried |
|
1 | x |
nonstick cooking spray
|
* |
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.