Chicken n’ Rice  – Easy Cracker Barrel Copycat

This homemade Cracker Barrel Chicken and Rice is creamy, cozy, and perfect when you just need to eat something warm without overthinking it. It’s got soft jasmine rice, rotisserie chicken, and a buttery, savory sauce that comes together in one pot. Quick to make, budget-friendly, and totally no-fuss.

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Quick Summary

• Prep time: 5 mins
• Cook time: 30 mins
• Flavor: creamy, savory, lightly garlicky
• Great for: lazy nights, leftovers, comfort with zero effort

Why I Like This Recipe

Didn’t wanna cook. Made this anyway. Used stuff I had — and it came out real comforting. Not exciting, just dependable. Which was kinda what I needed that day.

Ingredients

For the Base:

• 2 tbsp butter
• 1 small onion, diced
• 1 garlic clove, minced
• 8 oz mushrooms, sliced

For the Sauce:

• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1 can cream of chicken soup
• 1 cup boiling water

For the Main:

• 1 cup jasmine rice
• ½ tsp black pepper
• Salt to taste
• 2 cups cooked chicken (shredded)

How To Make Chicken n’ Rice 

1. Cook the mushrooms: Melt butter in a pot, toss in mushrooms. Let them brown a bit. Takes maybe 5 mins.
2. Add onion + garlic: Throw in the diced onion. Cook till soft. Add garlic for 30 seconds — just ‘til it smells good.
3. Build the sauce: Sprinkle flour over everything. Stir for a bit. Then add broth, soup, and boiling water. Stir it all into a creamy base.
4. Add rice + seasoning: Toss in the rice, pepper, and salt. Bring to a boil, then lower to a simmer. Cover and let it cook for 15 mins.
5. Finish it off: Stir in the cooked chicken. Cover again. Let it all finish for another 10 mins until the rice is soft and creamy.
6. Rest + serve: Turn off heat. Let it sit for 3–5 mins if you want it thicker. Scoop into bowls.

Tips for Success

• Don’t rush the mushrooms — they taste way better browned.
• Stir the rice once halfway to stop sticking.
• Add more water at the end if it’s too thick.
• Store leftovers — it’s even better the next day.

Storage and Reheating

• Fridge: Keep in an airtight container. Up to 4 days.
• Reheat: Microwave or stovetop with a splash of broth or water. It thickens a lot.

Frequently Asked Questions

• Can I use any rice?
  Yeah. Jasmine’s soft and fluffy, but long-grain or basmati works too.
• What if I don’t have mushrooms?
  Skip them. It’s still good — just less “earthy.”
• Is the canned soup necessary?
  Makes it super easy. But you can make a roux with milk and broth if you’re up for it.
• Can I freeze it?
  Wouldn’t recommend — rice gets weird when frozen. Fridge is best.
• How do I make it dairy-free?
  Use olive oil instead of butter, and a dairy-free cream soup or broth-based roux.

Common Mistakes and How to Dodge Them

• Not browning the mushrooms: They’ll taste rubbery and bland. Give them time. Don’t rush.
• Using uncooked chicken: This recipe is built for pre-cooked chicken. If yours is raw, cook it first or you’ll mess with the timing.
• Overcooking the rice: Check it around 15 mins — soft is good, mushy isn’t.
• Forgetting to stir halfway: Rice loves to stick. A quick stir in the middle helps.
• Too much salt early on: Wait to salt ‘til after adding the soup and broth — they’re already seasoned.

Nutrition Facts (Per Serving)

• Calories: 229 kcal
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 45mg
• Sodium: 620mg
• Potassium: 290mg
• Total Carbohydrate: 24g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 16g

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