Need comfort food? How about Copycat Cracker Barrel Chicken & Rice?
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What dinners are your Cracker Barrel favorites? Of the Cracker Barrel copycat recipes, Cracker Barrel Chicken and Rice recipe is probably one of the easiest recipes to recreate at home.
You can craft the authentic version or get creative and add your favorite vegetables like fresh broccoli, green beans, mixed vegetables, or asparagus to create your own family favorite dish.
We also provide a food storage version (pantry meal) of this creamy chicken and rice casserole type dish. Using our shelf-stable freeze-dried rotisserie chicken. You can make this recipe tonight as a quick easy meal or add this recipe to your long-term food storage recipe collection.
How to Make the Best Chicken and Rice Recipe
1) Prep ingredients
Preheat oven to 350°.
Slice the mushrooms and dice the onions.
2) Prep the chicken tenderloins
Melt butter in casserole dish then add the chicken tenders.
3) Combine remaining ingredients
Combine soup, mushrooms, onion, garlic powder, salt, and milk in a bowl till well combined.
4) Combine chicken and soup mixture
Pour the soup mixture on top of the chicken. With a fork move chicken pieces around to incorporate soup mixture in with the chicken. Cover with aluminum foil.
5) Bake chicken and steam rice
Cook the chicken dish in the oven for 50 min or until the chicken reaches an internal temperature of 165°F on a meat thermometer.
Steam rice while the chicken mixture bakes.
Serve by spooning the chicken and sauce over the hot steamed rice.
How to Make Chicken and Rice from Food Storage Ingredients
1) Prep ingredients
Preheat oven to 350°.
Rehydrate onions: Add enough hot water to the dehydrated onions until onions are covered. Let sit for 5 min
2) Rehydrate freeze-dried chicken
Rehydrate chicken: Put the freeze-dried chicken into a saucepan and add hot water till the chicken is covered. Bring to a boil and simmer for 3 minutes. Drain excess liquid.
3) Combine remaining ingredients
Combine soup, mushrooms, partially rehydrated onions, garlic powder, salt, black pepper and water in a casserole dish, till well combined.
4) Combine chicken and soup mixture
Add rehydrated chicken to the soup mixture. For the best results, carefully incorporate such that you don’t break up the chicken.
5) Bake and steam rice
Bake in the preheated oven for 20 min.
Steam rice while the chicken bakes.
Serve by spooning the chicken and sauce over the hot steamed rice.
Kitchen Tools Needed
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Copycat Cracker Barrel Chicken and Rice + Food Storage Version
Ingredients
Use * items for food storage recipe
- 2.5 lbs Chicken Tenderloins *substitute 10 oz freeze-dried chicken
- 1 can 10.5oz Cream of Chicken Soup *same
- 1 can 10.5oz Cream of Mushroom Soup *same
- 2/3 cup fresh sliced Mushrooms *substitute 1 can sliced mushrooms
- 1/2 med diced Onion substitute 3 tablespoons dehydrated onion
- 3/4 teaspoon Garlic Powder *same
- 1/2 teaspoon Salt *same
- 3/4 teaspoon Black Pepper *same
- 1/2 cup Milk *substitute 3/4 cup water
- 2 tablespoon Butter *no butter needed
- 3 cups White Rice, cooked *same
Instructions
Instructions for Cracker Barrel version:
- Preheat oven to 350°.
- Prep and measure ingredients, including slicing the mushrooms and dicing the onion.
- Combine soup, mushrooms, onion, garlic powder, salt, black pepper, and milk in a bowl, till well combined.
- Melt butter in a casserole dish then add the chicken tenders.
- Pour the soup mixture over the chicken. With a fork move chicken pieces around to incorporate soup mixture in with the chicken.
- Bake chicken mixture in the preheated oven for 50 min or until chicken reaches an internal temperature of 165°F.
- While the chicken cooks, steam the white rice.
- Serve by spooning the chicken and sauce over the hot steamed rice.
Instructions for Food Storage (pantry meal) version:
- Preheat oven to 350°.
- Rehydrate onions: Add enough hot water to the dehydrated onions until onions are covered. Let sit 5 min.
- Rehydrate chicken: Put freeze-dried chicken in a saucepan and add hot water till the chicken is covered. Bring to a boil and simmer over medium-high heat for 3 minutes. Drain excess liquid.
- Combine soup, mushrooms, partially rehydrated onions, garlic powder, salt, black pepper, and water in a casserole dish till well combined.
- Add rehydrated chicken to the soup mixture. For best results, carefully incorporate such that you don't break up the chicken. Cover with aluminum foil.
- Bake in the preheated oven for 20 min.
- While the chicken cooks, steam the white rice.
- Serve by spooning the chicken and sauce over the hot steamed rice.
Notes
- Side Salad with Italian dressing
- Steamed Vegetables
