Cracker Barrel Chicken n’ Rice Recipe

Cracker Barrel Chicken n’ Rice Recipe is a creamy American dinner featuring shredded chicken, jasmine rice, and earthy mushrooms. This one-pot meal uses a rich sauce base made from chicken broth and cream of chicken soup for a hearty finish.

The first time I made this, I tried to rush the rice by turning up the heat. Now I always keep it at a low simmer to make sure the grains absorb the liquid without burning to the bottom of the pot. If the heat is too high, the sauce disappears before the rice is tender.

Jasmine rice is doing more work than you’d think in this dish. Its natural fragrance and starch level create a texture that’s almost like a risotto without all the constant stirring. I love serving this on rainy Tuesdays because it’s the ultimate warm hug in a bowl.

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Cracker Barrel Chicken n’ Rice Recipe Ingredients

For the Base

• 30g (1oz) butter
• 1 small onion, diced
• 1 garlic clove, minced
• 225g (8oz) mushrooms, sliced

For the Sauce

• 30g (1oz) plain flour
• 250ml (9fl oz) chicken broth
• 1 can (about 300ml) cream of chicken soup
• 250ml (9fl oz) boiling water

For the Main

• 200g (7oz) jasmine rice
• 1/2 tsp black pepper
• salt and pepper, to taste
• 300g (10oz) cooked chicken, shredded

How To Make Cracker Barrel Chicken n’ Rice Recipe

1. Cook the mushrooms: Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and leave them alone for 5 minutes until they’ve turned a dark golden brown.
2. Add onion and garlic: Toss in the diced onion and cook for 4 minutes until soft and see-through. Add the minced garlic and stir for 30 seconds until you can smell it.
3. Build the sauce: Sprinkle the plain flour over the vegetables and stir for one minute to cook out the raw taste. Pour in the chicken broth, cream of chicken soup, and boiling water gradually, stirring until the liquid is smooth and thick.
4. Add rice and seasoning: Stir in the jasmine rice, black pepper, and salt. Bring the liquid to a boil, then immediately turn the heat down to a low simmer and cover with a tight-fitting lid for 15 minutes.
5. Finish it off: Remove the lid and gently mix in the shredded chicken. Put the lid back on and cook for a final 10 minutes until the rice is soft and the chicken is hot all the way through.
6. Rest and serve: Turn off the hob and let the pot sit covered for 5 minutes. Stir it once more to check the consistency before scooping into deep bowls.

Recipe Tips

• Brown the mushrooms properly. Don’t be tempted to move them around too much in the butter or they’ll just steam and turn grey instead of getting that nutty flavour.
• Use a heavy-bottomed pot. Thinner pans have hot spots that can cause the creamy sauce and rice to stick and catch on the bottom before the cooking time is up.
• Rinse the rice first. Place your jasmine rice in a sieve and run it under cold water until the water runs clear to remove excess starch so the grains don’t clump.
• Leftover roast chicken works best. Using the meat from a Sunday roast gives the dish much better depth than using plain poached chicken breasts.
• Check the liquid levels. If the rice looks dry before the time is up, add a splash more boiling water to keep the consistency creamy.

What To Serve With Chicken n’ Rice

This is a heavy, comforting dish that needs something bright and fresh on the side. A simple green salad or some steamed broccoli tossed in lemon juice and salt works well.

Roasted carrots or buttered peas are great additions if you want to keep the meal feeling traditional. You could also serve some crusty white bread to mop up any leftover creamy sauce.

How To Store Chicken n’ Rice

• Fridge: Wait for the rice to cool completely before putting it into an airtight container. It stays fresh for up to 2 days, but the rice will continue to soak up the sauce as it sits.
• Reheat: Place the portion in a saucepan with 2-3 tablespoons of water or chicken broth. Warm it gently over a low heat on the hob while stirring to bring back the creamy texture.
• Freeze: You can freeze this for up to 3 months in a sealed bag or container. Defrost it in the fridge overnight before reheating, though the rice may be slightly softer than when fresh.

Cracker Barrel Chicken n’ Rice Recipe Nutrition Facts

• Calories: 485kcal
• Protein: 28g
• Fat: 18g
• Carbohydrates: 52g
• Sugar: 4g
• Sodium: 950mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Chicken Noodle Soup Recipe
• Cracker Barrel Fried Okra Recipe
• Cracker Barrel Southern Pecan Pie Recipe