Okra, Chicken and Rice Casserole Recipe
Add a photo
1 of 1 Photo

Okra, Chicken and Rice Casserole

By: MYSST  
"The okra plant was brought to America's South by Ethiopian slaves. These green pods can be prepared in a variety of ways and, when cooked, give off a thick substance that thickens any liquid in which they are cooked. That makes this chicken rice casserole A-OKRAY!"

Rating: This weblink has been rated 29 times with an average star rating of 3.7 Read Reviews (24)

Rate/Review | 906 people have saved this

What to Drink?

Wine Chardonnay
 

Servings  (Help)

Calculate

 

Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup water
  • 3/4 cup uncooked brown rice
  • 1/4 teaspoon paprika
  • 1/4 tablespoon ground black pepper
  • 4 skinless, boneless chicken breasts
  • 1 (16 ounce) package frozen okra, thawed and sliced

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a 9x13 inch baking dish combine the soup, water, rice, okra, paprika and ground black pepper. Place the chicken on top of the rice mixture. Sprinkle with additional paprika and ground black pepper.
  3. Cover and bake in the preheated oven for 45 minutes or until the chicken is cooked through and the juices run clear. (For creamier rice, increase the water amount to 1 1/3 cups).

Nutritional Information open nutritional information

Amount Per Serving  Calories: 287 | Total Fat: 5.8g | Cholesterol: 55mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2007 by KRANEY 
I loved the flavors, but I made the mistake of making this in my slow cooker, and it turned to... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by CONNIE STELLE 
The recipe should have called either for instant brown rice OR spent longer in the oven By... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by ETHURSTON 
I increased the cook time to 52 minutes - the rice was fully cooked and had absorbed all of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2004 by CAJUNSGIRL 
As it is, I am not sure how this recipe cooks all the way through in the time allowed. I made... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by EIDURTU 
My brown rice needed 90 minutes to absorb most of the moisture. Next time I'll increase the... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by MAGGIE627 
The dish turned out to be bland. I followed the directions but should have marinated the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2007 by valerie 
This was really tasty. I also cooked it for 52 minutes and it turned out great. The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2005 by BRAXIGIRL 
This recipe was very yummy. My 8 year old loved the rice and didn't even realize it had okra... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by PETZDELIGHT 
I'm sorry, but this came out horrid. We had never tried okra before, and so I looked for a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2006 by Rob 
How many ways can I say WOW?!?! I absolutely loved this recipe, and, trust me, I will... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?