Photo: Lily Banse
Okra, Chicken and Rice Casserole
7 ingredients
4 to 6 servings
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
476
Calories
40g
Protein
10g
Fat
57g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Okra | 1 cup (100g) | 33 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes