Okra, Chicken and Rice Casserole Recipe - Allrecipes.com
Okra, Chicken and Rice Casserole Recipe

Okra, Chicken and Rice Casserole

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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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).
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Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2007

I loved the flavors, but I made the mistake of making this in my slow cooker, and it turned to mush. I made this again, in the oven, and followed another reviewer's tips - added 1 can French onion soup, 1 can cream of mushroom soup, 1 cup rice, 1 can water, added the chicken pieces on the top, and baked at 350 for an hour, uncovered. It was wonderful(!), but my chicken was a little overdone - I think 45 minutes would do it. The third time I made this, I reduced the baking time to 45 minutes, and the chicken was perfect...but the rice was crunchy. Aarrgh. Next time, I will bake the rice 15-20 minutes, THEN add the chicken, and cook it 45 minutes. This dish is way too easy for me to throw it out. Thanks for the recipe!

 
Most Helpful Critical Review
Dec 31, 2003

The recipe should have called either for instant brown rice OR spent longer in the oven By the time the chicken was done cooking the rice still wasn't done. The combination of foods was interesting and tasty. A nice change. One of my kids liked it, the other didn't. BUT, I think that if I did the rice differently next time he would like it better too. Give it a try, it's a nice change in vegetable!

 

55 Ratings

Dec 31, 2003

I increased the cook time to 52 minutes - the rice was fully cooked and had absorbed all of the moisture. This is an excellent low-fat meal that I will be sure to cook again.

 
Aug 05, 2004

As it is, I am not sure how this recipe cooks all the way through in the time allowed. I made chicken and rice my way (one can french onion soup, one can cream of mushroom soup, one can water and one cup rice) and added fresh okra to the mix. Then put the chicken pieces on top and bake UNCOVERED for 1 hour at 350 degrees or until chicken juices run clear. Like this, it was very good. The okra doesn't add a ton of flavor but it does add an extra helping of vegetables to an already good dish!

 
Dec 31, 2003

The dish turned out to be bland. I followed the directions but should have marinated the chicken and added some more spices myself.

 
Dec 31, 2003

My brown rice needed 90 minutes to absorb most of the moisture. Next time I'll increase the temperature and watch the cooking time. I did spice it up with red pepper flakes I don't think 350 is high enough to cook the raw brown rice.

 
Apr 22, 2007

This was really tasty. I also cooked it for 52 minutes and it turned out great. The only addition I would make is to cube the chicken and mix it in.

 
Aug 24, 2005

This recipe was very yummy. My 8 year old loved the rice and didn't even realize it had okra in it. It came out creamy, and the flavor was wonderful. The only canges I made were:I used fresh okra, chicken thighs and added salt to it. Will make again soon.

 

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Nutrition

  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 459 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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