"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!" — MYSST
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1 (10.75 ounce) can
condensed cream of mushroom soup
uncooked brown rice
ground black pepper
skinless, boneless chicken breasts
1 (16 ounce) package
frozen okra, thawed and sliced
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!
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!
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.
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!
The dish turned out to be bland. I followed the directions but should have marinated the chicken and added some more spices myself.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Okra, Chicken and Rice Casserole
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 287
** Calories from Fat: 52
This chicken and rice casserole is simple and tasty.
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