Okra, Chicken and Rice Casserole

44 Reviews

“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!” - by MYSST

Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup
1 cup water
3/4 cup uncooked brown rice
1/4 teaspoon paprika
1/4 tablespoon ground black pepper
4 skinless, boneless chicken breasts
1 (16 ounce) package frozen okra, thawed and sliced

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Metric US

Original recipe yields 4 to 6 servings

Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
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).

Nutrition

Amount Per Serving (5 total)

Calories
287 cal
14%

Fat
5.8 g
9%

Carbs
32 g
10%

Based on a 2,000 calorie diet

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Reviews (44)

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KRANEY

Feb. 21, 2007

"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 sou..." See morep, 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!"

ETHURSTON

Dec. 31, 2003

"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...." See more"

CAJUNSGIRL

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..." See more 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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