10 Best Cracker Barrel Chicken and Rice Recipes

There is nothing more comforting than a bowl of Chicken and Rice. At Cracker Barrel, this dish (often served as the Saturday Special) is known for being thick, creamy, and heavily seasoned with black pepper. It isn’t just soup; it is a meal that sticks to your ribs.

We have gathered the best recipes to help you recreate that “Old Country Store” flavor. We have included the classic stovetop method, easy oven casseroles, and even a fast Instant Pot version.

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1. The “Saturday Special” Copycat (Stovetop)

This recipe mimics the texture of the actual restaurant special. It is cooked on the stovetop, allowing the starch from the rice to thicken the broth naturally. It is creamy without adding heavy cream.

Ingredients

• The Meat: 2 chicken breasts (poached and shredded).
• The Grain: 1 cup long-grain white rice (uncooked).
• The Liquid: 4 cups chicken broth and 1 can cream of chicken soup.
• The Flavor: ½ tsp black pepper (essential), ½ tsp celery salt, and 1 tbsp butter.

Instructions

1. In a large pot, bring the broth, soup, butter, and seasonings to a boil.
2. Stir in the uncooked rice. Lower the heat to a simmer and cover the pot.
3. Cook for 20 minutes until the rice is tender.
4. Stir in the shredded cooked chicken and let it heat through for 5 minutes. The mixture will thicken as it stands.

2. The Classic Oven Casserole

If you prefer a hands-off approach, this casserole is perfect. It bakes in the oven, creating a slightly crispy top layer while the rice below stays fluffy and moist. It is the definition of “Dump and Bake.”

Ingredients

• The Meat: 2 large chicken breasts (cut into bite-sized cubes, raw).
• The Grain: 1 ½ cups white rice (uncooked).
• The Liquid: 1 can cream of chicken soup, 1 can cream of celery soup, and 1 can water.
• The Flavor: 1 packet Dry Onion Soup Mix.

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish.
2. Mix the uncooked rice, both soups, and water directly in the dish.
3. Place the raw chicken pieces on top of the rice mixture.
4. Sprinkle the onion soup mix over the chicken. Cover tightly with foil.
5. Bake for 1 hour. Remove foil and fluff with a fork.

3. Cheesy Broccoli Chicken & Rice

Sometimes you want a complete meal in one bowl. This version adds broccoli and cheddar cheese, similar to Cracker Barrel’s famous “Broccoli Cheddar Chicken” dish but mixed with rice.

Ingredients

• The Base: 2 cups cooked rice.
• The Meat: 2 cups cooked chicken (shredded).
• The Veggie: 1 bag frozen broccoli florets (thawed and chopped).
• The Sauce: 1 jar Cheez Whiz or 2 cups shredded cheddar mixed with ½ cup milk.

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix the chicken, rice, broccoli, and cheese sauce.
3. Pour into a casserole dish. Top with extra shredded cheese and crushed Ritz crackers for crunch.
4. Bake for 25–30 minutes until bubbling.

4. The Slow Cooker (Crockpot) Creamy Chicken

This method is great if you want to come home to dinner already made. The long cooking time breaks the chicken down so it shreds effortlessly into the rice.

Ingredients

• The Meat: 3 chicken breasts.
• The Liquid: 1 can cream of chicken soup and 2 cups chicken broth.
• The Veggies: 1 onion (diced) and 2 stalks celery (chopped).
• The Grain: 1 cup white rice (cooked separately). Note: Crockpots often make rice mushy, so add cooked rice at the end.

Instructions

1. Place chicken, soup, broth, and veggies in the slow cooker. Cook on Low for 6 hours.
2. Shred the chicken directly in the pot.
3. Stir in the cooked rice just before serving.
4. Add a splash of milk if it is too thick.

5. The “No Soup” (From Scratch) Version

Many Cracker Barrel fans prefer “clean” ingredients. This recipe skips the canned “Cream of Chicken” soup and makes a simple roux sauce instead. It tastes lighter and fresher.

Ingredients

• The Meat: 1 lb chicken thighs (boneless).
• The Rice: 1 cup Jasmine rice.
• The Sauce: 2 tbsp butter, 2 tbsp flour, 2 cups chicken broth, and ½ cup heavy cream.
• The Herb: 1 tsp dried thyme and fresh parsley.

Instructions

1. Brown the chicken thighs in a skillet. Remove them.
2. Melt the butter in the same pan. Whisk in flour for 1 minute.
3. Slowly pour in broth and cream, whisking until smooth.
4. Add the rice and chicken back to the pan. Cover and simmer on low for 20 minutes until rice is soft.

6. The Instant Pot Express

Need the “slow cooked” flavor in 15 minutes? The pressure cooker forces the broth into the rice grains instantly. This is a weeknight lifesaver.

Ingredients

• The Meat: 1 lb chicken breast (cubed).
• The Grain: 1 cup long-grain white rice (rinsed well).
• The Liquid: 1 ¼ cups chicken broth.
• The Flavor: 1 tbsp butter, garlic powder, and onion powder.

Instructions

1. Set Instant Pot to “Sauté.” Melt butter and cook chicken for 2 minutes (just to seal the outside).
2. Add the rice and broth. Scrape the bottom of the pot to prevent burning.
3. Close lid. Cook on High Pressure for 10 minutes.
4. Let pressure release naturally for 5 minutes, then quick release. Stir in cheese if desired.

7. Mushroom & Herb Chicken Rice

Cracker Barrel sometimes offers a “Mushroom Braised” chicken. This recipe incorporates earthy mushrooms and brown gravy flavors into the rice for a deep, savory taste.

Ingredients

• The Meat: 4 chicken thighs (bone-in, skin-on for flavor).
• The Rice: 1 cup white rice.
• The Veggies: 1 cup sliced mushrooms and ½ onion.
• The Liquid: 1 can Cream of Mushroom soup and 1 cup water.

Instructions

1. Sear the chicken thighs in a pan until the skin is crispy. Remove chicken.
2. Sauté the mushrooms and onions in the chicken fat.
3. Add rice and soup mixture to the pan. Place chicken thighs on top (skin side up).
4. Bake at 375°F (190°C) for 45 minutes. The rice absorbs the mushroom flavor while the chicken stays crispy.

8. Southern “Chicken Bog” Style

This is a very traditional Southern dish often found in the Carolinas. It is wetter than a casserole but thicker than soup. It usually includes sausage, which adds a smoky flavor similar to Cracker Barrel sides.

Ingredients

• The Meat: 1 whole chicken (boiled and shredded) and ½ lb smoked sausage (sliced).
• The Grain: 2 cups white rice.
• The Liquid: 5 cups of the broth from boiling the chicken.
• The Seasoning: Salt, pepper, and seasoning salt (Lawry’s).

Instructions

1. Boil the chicken in water with onions and salt until done. Save the broth!
2. In a large pot, brown the sausage slices.
3. Add the rice, 5 cups of the reserved broth, and the shredded chicken.
4. Simmer covered for 20 minutes. It should be moist and “boggy,” not dry.

9. Lemon Butter Chicken & Rice

If you find the cream-soup versions too heavy, this one uses lemon and butter for a lighter profile. It mimics the “Lemon Pepper Grilled Chicken” sometimes found on the lighter menu.

Ingredients

• The Meat: 4 chicken breasts.
• The Rice: 1 cup rice cooked in chicken broth.
• The Sauce: 4 tbsp butter, juice of 1 lemon, and 1 tsp dried basil.
• The Veggie: Green beans (steamed).

Instructions

1. Pan-sear the chicken breasts until golden and cooked through.
2. Melt butter with lemon juice and basil in the pan. Toss the cooked chicken in this sauce.
3. Serve the chicken over a bed of fluffy rice. Pour the remaining lemon butter sauce over the rice.

10. The Wild Rice Blend

For a nuttier texture, this recipe uses a Wild Rice blend (like Uncle Ben’s). It feels a bit more upscale and holiday-ready than plain white rice.

Ingredients

• The Meat: 2 cups cooked diced chicken or turkey.
• The Grain: 1 box Long Grain & Wild Rice mix (with the seasoning packet).
• The Extra: ½ cup almonds (slivered) or dried cranberries.
• The Liquid: Prepare rice according to the box instructions.

Instructions

1. Cook the rice mix with water and butter as the box directs.
2. Five minutes before it is done, stir in the cooked chicken and almonds.
3. Let it steam with the lid on. The almonds add a great crunch that contrasts with the soft chicken.