Okra, Chicken and Rice Casserole


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!

4 to 6 servings


  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • 1 cup water

  • ¾ cup uncooked brown rice

  • ¼ teaspoon paprika

  • ¼ tablespoon ground black pepper

  • 4 skinless, boneless chicken breasts

  • 1 (16 ounce) package frozen okra, thawed and sliced


  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).

Nutrition Facts (per serving)

287 Calories
6g Fat
32g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 287
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 7%
Cholesterol 55mg 18%
Sodium 459mg 20%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 27g
Vitamin C 12mg 62%
Calcium 101mg 8%
Iron 3mg 14%
Potassium 551mg 12%

* 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.