The challenge: What to make with fresh okra, ground chicken and white rice
The response: Chicken-Rice-Okra Casserole
Unless you’re from the South, chances are you don’t eat much okra. In fact, most of us have never had it any way other than breaded and fried, or in gumbo.
When the Women of WIN were offered a huge bag of fresh okra with their weekly groceries from St. Jude Catholic Church, they searched for a new and different way to cook the nutritious and low-calorie vegetable. They discovered this easy recipe that pairs okra with ground chicken – which also was in the week’s food bag. Precooking the chicken, okra and rice before assembling the casserole makes this a quick make-ahead meal that only needs to warm in the oven before serving.
Did you know… Okra was originally brought to the U.S. by slaves from Ethiopia in the early 1700s. It is a good source of vitamins A, C and K, and minerals like potassium, magnesium and calcium, so it is good for heart and eye health, strong bones and to protect against cancer.
Serves 4, 450 calories per serving
- 1 can condensed cream of mushroom soup
- ¾ cup uncooked rice
- ¼ teaspoon paprika
- ¼ tablespoon black pepper
- 1 pound ground chicken
- 4 cups sliced fresh okra (or 1 pound package frozen okra)
- 1 can french-fried onions
Heat oven to 375 degrees.
Prepare rice according to package directions until barely done. Set aside.
In a large frying pan, cook ground chicken until just done. Set aside.
To the the same large frying pan, add a bit of oil or butter and saute the sliced okra until firm but tender.
To a lightly greased 9×13 inch baking dish add the rice, chicken, okra, soup, and seasoning.
Bake uncovered until casserole begins to bubble, about 20 minutes.
Sprinkle fried onions over the top and return to oven, until topping begins to brown, about 5-10 more minutes.