Cracker Barrel Chicken and Rice
Juicy chicken, flavorful rice, and a medley of spices – a symphony of tastes that brings the essence of Cracker Barrel to your table.
Servings: 6
Ingredients
- 1 ½ pounds Chicken Strips
- 1 cup Chicken Gravy
- 1 can Cream of Mushroom Soup
- 1 can Cream of Chicken
- 1 cup Diced Onion
- 4 cups Water
- Salt, to taste
- 1 tbsp Pepper, or to taste
- 2 cups Basmati Rice (long grain)
- 1 cup Sliced Mushrooms (optional)
- Olive oil or Vegetable oil (for greasing)
Preparation:
- Preheat the oven to 350 degrees Fahrenheit.
- Dice onions, mushrooms, and chicken.
- Wash Basmati rice thoroughly until water runs clear.
Substitute Ingredients:
- Chicken Thighs or Shredded Rotisserie Chicken for tenderloins.
- Chop tenderloins into 1" pieces for juicier chicken.
- Use Creole Seasoning for a Cajun/Creole twist.
- Serve with Ritz Crackers or switch white rice for brown rice.
- Garnish with chopped green onions.
Instructions
Rice:
- Boil 4 cups of water in a saucepan.
- Add washed Basmati rice, cover, and cook over medium-high heat for 30 minutes.
- Turn off the stove; rice is done.
Chicken:
- In a bowl, mix 1 cup chicken gravy, diced onions, cream of mushroom soup, and cream of chicken.
- Optional: Add sliced mushrooms and garlic salt for taste.
- Add pepper, salt, and water to make the gravy thin.
- Coat 1½ pounds of chicken with the creamy mix.
- Grease a baking dish, add the chicken, and bake for 90 minutes at 350°F.
Tip: Use an instant-read meat thermometer; chicken should reach 165ºF.
Serving:
- Serve chicken on a bed of rice.
- Add your favorite sides and beverage.