Reviewed: Nov. 23, 2009

After reading other people's reviews I used some suggestions. I used a quick instant brown rice which came out perfect when cooked at 350 for 50 mins. I added ginger to the mixture, as I prefer the spice and it's good for you. Also used 1/2 c. of sour cream which made it a bit creamer, and added additional salt, pepper and paprika.

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staceys

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Reviewed: Jun. 8, 2009

I thought this was good, I followed the advice of baking with the rice mixture for 20 minutes and adding the chicken and continue baking for an additional 45 minutes. That was perfect. I personally like more flavor, I tried chili flakes which was better, my husband added Old Bay and I really liked that, I would make it again as it is easy and add the Old Bay during cooking.

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Sherri

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Reviewed: Mar. 16, 2009

We love this recipe - although because my family has to eat Gluten Free due to Celiac disease we don't use prepared soup. I sub one 14 1/2 oz can of diced tomatoes for the can of condensed mushroom soup - and I use a 16 oz bag of frozen sliced okra instead of slicing it myself - otherwise everything else is the same. We love the tomatoes with the okra too. I think they add a bit more liquid which aids the brown rice in it's cooking....oh I also put the chicken in the pan first and cover it with everything else so it doesn't dry out while cooking.

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Shadow

Cooking Level: Expert

Home Town: Russellville, Arkansas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 22, 2009

So easy, nice and quick!!! We will do again!!!

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Leia

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 16, 2009

this recipe needs more tweaking. i read the reviews and added the packet of dry onion soup mix so the flavor was really great but just like so many people wrote...the chicken was overdone and the rice was not done. i even used wild rice, hoping it didn't need as long as brown rice. :( i even removed the already overcooked chicken and put the rice back in but there just wasn't enough moisture to get it soft. nice flavor but i won't do this again!

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gaffney

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 30, 2008

This was reeeally good! i only had white rice but it worked out just fine. I'm pretty sure i added my own seasonings to my liking and i know i added some of paula deens house seasoning to the chicken. I've always been a big fan of okra since i was little but i can see how if you have never had it before you would think it's weird and slimy lol. I like it though! 5 stars lots of flavor

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Samantha Calloway

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Fayetteville, Tennessee, USA

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Reviewed: Sep. 9, 2008

Very tasty. I don't have a lot of experience cooking with okra, but had a bit of it fresh. It was delicious in the dish!

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Kyle K

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 6, 2008

I didn't have cream of mushroom soup or brown rice so I used 1 can of coconut milk and 1 cup of basmati rice. I added fresh okra and tomatoes from my garden and added salt, cracked pepper and several spices. I baked at 400 for 45 minutes and it came out perfect. This recipe was quick, easy, very flavorful, and my family loved it. I will definitely make it again.

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Muffin

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Frisco, Texas, USA

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Reviewed: Apr. 23, 2008

I don't like okra so I couldn't give it a higher rating but it isn't a bad recipe. Okra is very common/popular in Japan where we live so thought I would give it another chance and this looked promising. I sauteed the frozen okra with garlic before mixing the rest of the ingredients just because I love garlic. I also left out the chicken since I'm a vegetarian. I thought it was yummy but okra is okra. My kids really hated the okra. It was quite filling and comforting and I would make it again with another vegetable. Maybe carrots or broccoli but I would put the broccoli in in the last 20 minutes or so and would probably use frozen broccoli.

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EDLYN

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Apr. 20, 2008

If I had to make this dish again, I would make the rice separately and pour the cream of mushroom/ chicken mixture over it. My rice never seemed to get soft when I baked it all together.

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UrbanRasberi

Cooking Level: Beginning

Home Town: Brown Deer, Wisconsin, USA

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Reviewed: Jan. 16, 2008

Pretty good. It was a nice change in vegetable. Mine did come out a tad slimey, but I think that's just the nature of okra. I added some salt and I think next time I make it I will add seasoned salt and chopped green chiles to it.

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TIFFANYNELSON

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: 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.

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valerie

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Feb. 14, 2007

My chicken turned out really dry, even though I put the rice in first for about 7 minutes, then added the chicken. There wasn't much flavor to it, especially the chicken. The okra is really gooey and when mixed with the rice, makes a strange texture. It was a good idea, though. With some changes, it could be really good!

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Andrea

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Reviewed: Feb. 5, 2007

It was a little bland. Also a little slimy.

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FATDAVE

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Jan. 26, 2007

Easy dinner to make. I like Okra so however many ways I can eat I am impressed with. I think the Okra can be easily replaced with different vegetables if wanted. I only gave it a 4, because it is simple in taste.

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outerspacey

Cooking Level: Beginning

Home Town: Traverse City, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Oct. 26, 2006

How many ways can I say WOW?!?! I absolutely loved this recipe, and, trust me, I will definitely be sure to make it again and again! Thank you so much for brightening up my day with this wonderful recipe!

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Rob

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: 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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BRAXIGIRL

Cooking Level: Expert

Home Town: Walldürn, Baden-Württemberg, Germany

Living In: Cedar Hill, Texas, USA

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Reviewed: Aug. 5, 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!

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CAJUNSGIRL

Cooking Level: Intermediate

Home Town: Geneva, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 3, 2003

A good general weeknight dinner, nothing marvelous, but tasty enough to have again. I like the change of veggie with the okra. thanks

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Paige

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Reviewed: Apr. 9, 2003

I'm sorry, but this came out horrid. We had never tried okra before, and so I looked for a recipe to use it in and tried this one. Maybe I did something wrong, but it came out slimy. The chicken came out bland. I may try this again with another vegetable and more seasonings on the chicken.

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