Copycat Cracker Barrel Chicken and Rice Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
3 servings
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Calories
427 kcal
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Course
Main Course
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Cuisine
American
Copycat Cracker Barrel Chicken and Rice Recipe
Description
This recipe recreates the familiar comfort food of chicken and rice served at Cracker Barrel by layering chicken tenderloins in a casserole and topping them with a creamy gravy mixture made from cream of mushroom soup, chicken thigh meat, onions, mushrooms, garlic powder, salt, pepper, and chicken bouillon. Adding some water adjusts the consistency before baking. The slow baking process allows the chicken to cook thoroughly and the flavors to meld, creating a golden, bubbly top.
The dish is served by placing several chicken tenderloins over hot rice, then spooning the thickened gravy over the top. The texture features tender chunks of chicken with a creamy, savory sauce that complements the mild rice base. The use of cream of mushroom soup and bouillon provides a rich, comforting flavor typical of Southern-style casseroles.
It can be made in a standard oven or a countertop oven, with practical cooking tips including adjustments for frozen chicken to manage liquids and options to add vegetables such as broccoli or peas without overcooking them. There are variations to adapt the recipe for slow cooker use or to create a golden crust with crackers and cheese added before baking.
For storage, the dish keeps well refrigerated for several days and can be frozen for up to three months, with recommended thawing methods for best results.
Ingredients
- 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 mushrooms sliced thin or diced, may also use small can of mushrooms, fresh
- 1 teaspoon chicken bouillon heaping, do not use if using regular Campbells style cream of soup, Better than Bouillon brand
- 4-6 tablespoons water room temp
- 9-12 chicken tenderloin fresh or frozen* (or slice1 large or 2 small boneless chicken breasts into one inch slices
- 1 ½ - 2 cups rice if desired, add ⅛-¼ cup wild rice while cooking, cooked
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.
Notes
- Store leftovers in an airtight container refrigerated for up to 3-4 days or freeze for up to 3 months; thaw frozen casserole overnight in the refrigerator before reheating.
- If using frozen chicken, reduce added water by 2 tablespoons to prevent overly thin gravy due to released moisture.
- Add vegetables like broccoli, green beans, or peas midway through baking to avoid mushiness.
- Slow cooker variation: cook on low for 4 hours, then to achieve a golden topping, transfer to a casserole dish and bake at 400°F for 10-15 minutes.
- If using regular cream of mushroom or chicken soup (non-organic), omit additional chicken bouillon for balanced flavor.
- For creamier gravy, substitute water with milk or chicken broth.
- Seasoning tip: replace garlic powder and kosher salt with garlic salt for simplified seasoning.
- To bake rice and chicken together, stir cooked rice into the gravy before pouring over chicken and baking until bubbly.
- Top with crushed crackers and cheddar cheese before baking for a crunchy finish.
- Recipe doubles easily to serve 6-8 people; adjust soup quantities accordingly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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