Buttermilk Chicken and Rice Casserole Recipe

Cracker Barrel Buttermilk Chicken and Rice Casserole Recipe is an American one-dish bake made with long-grain rice, chicken thighs, chicken stock, double cream, onion, butter, and Italian seasoning cooked together until the rice absorbs the liquid and the chicken skin crisps.

The first time I made this, I stirred the flour into the liquid instead of coating the rice grains first and it clumped into lumpy balls that never dissolved. Now I mix the flour with the rice and butter before adding any liquid and it thickens the sauce evenly.

Don’t skip covering it with foil for the first hour. The steam is what cooks the rice properly. Leaving it uncovered from the start dries out the top before the rice has absorbed enough liquid.

Jump to Recipe

Cracker Barrel Buttermilk Chicken and Rice Casserole Recipe Ingredients

• 400g (14oz) long-grain white rice (basmati or jasmine preferred)
• 1 medium white onion, diced
• 85g (3oz) salted butter, melted (divided use)
• 2 tbsp plain flour
• 1.2 litres (2 pints) chicken stock
• 240ml (8fl oz) double cream
• 1 tsp fine salt
• ½ tsp black pepper
• 5-6 chicken thighs (bone-in, skin-on)
• 2 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp paprika

How To Make Cracker Barrel Buttermilk Chicken and Rice Casserole Recipe

1. Preheat and prep: Preheat your oven to 180°C (350°F/Gas Mark 4). Lightly grease a 23 x 33cm (9 x 13 inch) baking dish with butter or cooking spray. Dice the onion finely.
2. Mix rice base: Put the rice, diced onion, 3 tablespoons of the melted butter, and the plain flour into the prepared baking dish. Stir well directly in the dish until the flour is fully incorporated and coating the rice grains with no white specks remaining. Spread the rice mixture evenly over the bottom.
3. Add liquids: Pour in the chicken stock, double cream, salt, and black pepper. Stir gently to combine the liquids with the rice base without splashing.
4. Arrange chicken: Place the chicken thighs, skin-side up, evenly over the rice mixture. Try not to submerge the skin completely so it can crisp up.
5. Season and butter: Brush the tops of the chicken thighs with the remaining 3 tablespoons of melted butter. Sprinkle the chicken evenly with the Italian seasoning, garlic powder, and paprika.
6. First bake: Cover the baking dish tightly with foil to trap the steam. Bake for 1 hour.
7. Second bake: Remove the foil carefully and watch for steam. Bake for another 30 minutes. This step reduces the remaining liquid, finishes cooking the rice, and browns the chicken skin. The chicken should reach an internal temperature of 75°C (165°F).
8. Crisp and serve: For extra crispy skin, place the dish under the grill for 2-3 minutes. Watch it closely to stop it burning. Serve hot straight from the dish.

Recipe Tips

Mix the flour with the rice first. Stirring it into the liquid causes lumps that won’t dissolve. Coating the rice grains with flour and butter before adding liquid thickens the sauce evenly.

Cover it properly for the first hour. The foil traps steam that cooks the rice. Leaving it uncovered dries out the top before the rice has absorbed enough liquid.

Don’t submerge the chicken skin. Rest the thighs on top of the rice so the skin stays above the liquid and crisps up during baking.

Use bone-in, skin-on thighs. Boneless thighs dry out and skinless ones don’t give you the crispy top this needs.

Check the rice before removing the foil. If it’s still hard after an hour, leave the foil on for another 15 minutes. The rice needs to be tender before you uncover it.

Let it rest for 5 minutes before serving. The rice keeps absorbing liquid as it sits and firms up slightly, making it easier to portion.

What To Serve With Buttermilk Chicken and Rice Casserole

This works well with a simple green salad dressed in lemon juice and olive oil on the side. The acidity cuts through the rich cream without adding more weight to the meal.

It also pairs with steamed green beans or broccoli. The plain vegetables balance the creamy rice without needing anything heavier on the plate.

How To Store Buttermilk Chicken and Rice Casserole

Fridge

Let the casserole cool completely, then cover tightly with clingfilm and keep in the fridge for up to 3 days. The rice thickens as it sits.

Reheat

Reheat individual portions in the microwave for 2-3 minutes, covered, or reheat the whole dish in the oven at 180°C (350°F/Gas Mark 4) for 20-25 minutes, covered with foil, until warmed through. Add a splash of chicken stock if it looks dry.

Freeze

Cool the casserole completely, then transfer to a freezer-safe container and freeze for up to 2 months. Defrost overnight in the fridge and reheat as directed above. The chicken skin won’t be as crispy after freezing.

Cracker Barrel Buttermilk Chicken and Rice Casserole Recipe Nutrition Facts

Per serving (1 of 6):

• Calories: 580 kcal
• Protein: 32g
• Fat: 32g
• Carbohydrates: 42g
• Sugar: 2g
• Sodium: 920mg

Estimated. May vary based on ingredients and cooking methods.

FAQs