Brown Rice Chicken Bake

Preheat the oven to 350°F and lightly coat a 9x13-inch baking dish with vegetable cooking spray.

Combine the cooked brown rice, frozen green peas, and cooked chicken breast cubes in a large mixing bowl.

In a small bowl, whisk together the reduced calorie mayonnaise, soy sauce, ground black pepper, garlic powder, and dried tarragon leaves until smooth.

Pour the mayonnaise mixture over the rice and chicken mixture, then fold gently until all ingredients are evenly coated.

Transfer the combined mixture to the prepared baking dish and spread into an even layer.

If using toasted slivered almonds, sprinkle them over the top of the casserole as garnish.

Bake uncovered at 350°F for 25 minutes until the casserole is heated through and slightly golden on top.

Remove from the oven and allow to rest for 2 minutes before serving.