Okra, Chicken and Rice Casserole

Okra, Chicken and Rice Casserole

47
MYSST 2

"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

servings 287 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

47
  1. 56 Ratings

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Most helpful positive review

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 oni...

Most helpful critical review

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 int...

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 oni...

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 a...

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 int...

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 ...

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 ...

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 wonderf...