Copycat Cracker Barrel Chicken and Rice Recipe

Name: Copycat Cracker Barrel Chicken and Rice Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 3 servings
Ingredients: 1 small chicken thigh; 1 can cream of mushroom soup; 1/2 onion; 1/2 teaspoon garlic powder; ½ - 1 teaspoon kosher salt; 1/4- ½ teaspoon black pepper; 1/2 cup fresh mushrooms; 1 teaspoon Better than Bouillon Chicken Bouillon; 4-6 tablespoons water; 9-12 chicken tenderloins; 1 ½ - 2 cups cooked rice

User Reviews

5.0

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
3 servings
Calories
427 kcal
Course
Main Course
Cuisine
American

Copycat Cracker Barrel Chicken and Rice Recipe

Shannon Lee

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This Copycat Cracker Barrel Chicken and Rice will make you feel like you’re sitting in a rocking chair on the front porch with a smile on your face. Bonus: My Chicken and Rice Casserole easy recipe can be made healthy too!

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Ingredients

Servings

1 small chicken thigh boneless, skinless, diced small
1 can cream of mushroom soup I used Organic* may also use Cream of Chicken
1/2 onion chopped fine
1/2 teaspoon garlic powder
½ - 1 teaspoon kosher salt
1/4- ½ teaspoon black pepper
1/2 cup fresh mushrooms sliced thin or diced, may also use small can of mushrooms
1 teaspoon Better than Bouillon Chicken Bouillon heaping, do not use if using regular Campbells style cream of soup.
4-6 tablespoons water room temp
9-12 chicken tenderloins fresh or frozen* (or slice1 large or 2 small boneless chicken breasts into one inch slices)
1 ½ - 2 cups cooked rice if desired, add ⅛-¼ cup wild rice while cooking

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Instructions

Preheat the oven to 350 degrees (this recipe also worked great in my Breville SmartOven - or countertop oven)
Spray a small casserole dish (2 quart or so) with spray oil and line tenderloins on the bottom, overlapping as needed.
In a medium bowl, stir together cream of mushroom soup and chicken thigh meat. Whisk in sliced mushrooms, chopped onion, garlic, salt, pepper and bouillon. Stirring until well combined.
Stir in water, until creamy and pourable, but not super thin, the gravy will naturally thin out as it cooks.
Pour the gravy mixture over the chicken tenderloins and bake, uncovered until golden and bubbly, between 40-50 minutes. Chicken temp should be 165F.
Lay 2-3 tenderloins over ½ cup or so of hot rice and top with gravy.

Equipments used:

Notes

Store | In airtight container in fridge 3-4 days, or freeze up to 3 months. If the chicken has been thoroughly cooked, you can freeze your cooled casserole in a freezer-proof container. It’s best to thaw it overnight in the refrigerator. Line with parchment paper or foil to quickly transfer it from your baking dish to a freezer container. Freeze and then transfer.
Variations & Substitutions
Kosher salt
If you’re using frozen chicken, reduce the water by 2 tablespoons (use 3-4) as the chicken thaws it will release water and you don't want your chicken gravy too thin.
This broccoli casserole dish is ideal for combining the ingredients and baking at a later time. Don’t add the chicken until you’re ready to cook, though.
Vegetables are an added bonus, but you don’t want them to be mushy. Don’t overcook them. If they’re soft veggies, add about halfway through the baking process.
If you want to make this recipe in the slow cooker, you can place it all in the slow cooker, cooking on LOW 4 hours. If a golden topping is desired, transfer to a casserole dish and bake at 400 degrees for 10-15 minutes until golden and bubbly.
If you’re using regular cream of mushroom or chicken soup, meaning it’s not organic, DO NOT add the extra bouillon flavoring. Campbell's Cream of Mushroom soup adds a lot of flavor, however; you also get undesirable ingredients.
Use milk or chicken broth in place of water for a creamier, even more flavorful dish.
You can replace the garlic powder and Kosher salt with ½ teaspoon garlic salt.
Make it even simpler. Stir the cooked rice into the gravy before pouring it over the chicken. Then bake it all together until it’s bubbly and golden brown.
Crush Ritz crackers in a baggie and sprinkle cheddar cheese and crackers on top before baking.
Double the recipe | it will serve 6-8 people. If you double, use one cream of mushroom and one cream of chicken soup.
Veggies | Add broccoli florets (frozen or fresh), frozen or canned green beans, frozen or canned peas to the gravy before baking.

Nutrition Information

Show Details

Serving 1serving Calories 427kcal (21%) Carbohydrates 30g (10%) Protein 45g (90%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 130mg (43%) Sodium 1488mg (62%) Potassium 852mg (24%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 102IU (2%) Vitamin C 4mg (4%) Calcium 29mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 427 kcal

% Daily Value*

Serving	1serving
Calories	427kcal	21%
Carbohydrates	30g	10%
Protein	45g	90%
Fat	12g	18%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.1g	5%
Cholesterol	130mg	43%
Sodium	1488mg	62%
Potassium	852mg	18%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	102IU	2%
Vitamin C	4mg	4%
Calcium	29mg	3%
Iron	2mg	11%