Okra, Chicken and Rice Casserole Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Oct. 10, 2002
The dish turned out to be bland. I followed the directions but should have marinated the chicken and added some more spices myself.
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Reviewed: Mar. 30, 2002
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.
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Reviewed: Jan. 20, 2002
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.
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Reviewed: Jun. 8, 2001
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!
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Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 21, 2000
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!
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Displaying results 41-45 (of 45) reviews

 
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