Reviewed: Jul. 20, 2011

I wasn't sure what to expect when I made this, partly because I had never had okra before in my life. it turned out really good. The chicken, espcially, was nice and tender. The only reason I rated it 4 instead of 5 was because I had to substitute cayenne for the paprika, so I can't gauge how it was supposed to taste. The cayenne was still good, just a bit on the spicier side. I also added some other frozen veggies that I had, along with some canned corn, which I think added some nice texture. One thing I will say is if I make it again, I won't use white rice instead of brown. Some it it was still undercooked when it came out of the oven.

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Reviewer:

squirrel

Cooking Level: Beginning

Home Town: Appleton, Wisconsin, USA

Living In: Reedsport, Oregon, USA

Reviewed: Jul. 17, 2011

Giving this 5 stars because it was a nice change, tasted great, and soooo easy! I had chicken breasts already cooked in the crockpot, so shredded them on top and baked covered in foil for about 35 mins until instant rice was cooked. We served ours with apple sauce and low fat cottage cheese.

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Reviewer:

CHRISTIE1213

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Cooking Level: Expert

Home Town: Johnstown, Ohio, USA

Living In: Union, Kentucky, USA

Reviewed: Jun. 30, 2011

Several change are required to make this dish work. This recipe was quite bland. Also, it required 90 minutes, not 45. The okra protein blended with the cream of mushroom soup to create a slimy consistency.

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Reviewer:

Nick

Reviewed: Apr. 13, 2011

I think I missed something because I love rice, okra and chicken but it literally had no flavor!! I thought the generous portion of pepper and paprika I added would help but I wonder what we could do different to make it better!!

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Reviewer:

rebekahjb

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Mar. 23, 2011

I made this for my mom who loves okra and she thought it was amazing. I read some of the other reviews and baked it longer so the rice would cook and it worked perfectly. I also added a few peppers to make it a little spicier.

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Reviewer:

Ilovespices

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Mar. 11, 2011

Delicious! I used white rice instead because I didn't have brown. I also baked the chicken the night before. I cooked the soup mix for 23 minutes and then added chicken for another 20 minutes. Easy great recipe!

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Reviewer:

kerrig

Living In: Birmingham, Alabama, USA

Reviewed: Mar. 7, 2011

Great base- I added mushrooms and used fresh spinach instead of Okra. Seasoned with pepper, garlic salt and chili pepper for a kick. Also topped chickend with dry onion soup mix. Turned out great, loved it.

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