Cracker Barrel Chicken Casserole Recipe

Cracker Barrel Chicken Casserole Recipe is a comforting American classic featuring tender chicken breast and a buttery cornbread topping. This hearty main dish combines a creamy onion and celery sauce with golden, crumbled cornbread for the ultimate texture.

This recipe relies entirely on the quality of your cornbread base. The first time I made this, I used shop-bought crumbs and the whole thing turned into a soggy mess. Now I always bake the cornbread from scratch a few hours early so it has time to firm up before I crumble it.

The celery and onion need to be chopped very small so they soften at the same rate. If the pieces are too chunky, you’ll end up with an annoying crunch in the middle of a smooth, creamy sauce. I usually serve this on rainy Sundays when I need something that feels like a warm hug.

Jump to Recipe

Cracker Barrel Chicken Casserole Recipe Ingredients

Cornbread Topping

• 150g (5oz) cornmeal
• 45g (1.5oz) plain flour
• 2 tsp baking powder
• 1 tbsp caster sugar
• 1/2 tsp salt
• 1/2 tsp bicarbonate of soda
• 2 tbsp vegetable oil
• 180ml (6fl oz) buttermilk
• 1 large egg
• 115g (4oz) butter, melted

Chicken Casserole Filling

• 400g (14oz) cooked chicken breast, chopped
• 1 small yellow onion, finely chopped
• 1 stick celery, thinly sliced
• 1 tsp salt
• 1/2 tsp ground black pepper
• 300g (10oz) tin cream of chicken soup
• 420ml (14.5fl oz) chicken broth
• 30g (1oz) butter

How To Make Cracker Barrel Chicken Casserole Recipe

1. Bake the cornbread base: Preheat your oven to 190°C (375°F/Gas Mark 5) and grease a 20cm (8in) square tin. Whisk the cornmeal, flour, baking powder, sugar, salt, bicarbonate of soda, oil, buttermilk, and egg in a large bowl until the lumps disappear. Pour the batter into the tin and bake for 20-25 minutes until a skewer comes out clean.
2. Prepare the crumb topping: Remove the cornbread from the oven and let it cool completely on a wire rack. Break the cooled bread into coarse chunks with your hands until you have about 700ml (1.2 pints) of crumbs. Pour the melted butter over the crumbs and toss them gently with a fork until they look like damp sand.
3. Sauté the aromatics: Melt the butter in a large pan over medium-low heat on the hob. Add the onion and celery and cook for 8-10 minutes until they are soft and see-through.
4. Make the filling sauce: Pour the chicken broth and cream of chicken soup into the pan with the vegetables and whisk until smooth. Stir in the chopped cooked chicken, salt, and pepper. Let the mixture simmer gently for 5 minutes until the sauce starts to thicken slightly.
5. Assemble the casserole: Butter a 2.5 litre (4.5 pint) baking dish and pour in the warm chicken mixture. Spread the buttered cornbread crumbs in an even layer across the surface. Do not press the crumbs down or stir them into the liquid.
6. Bake: Place the dish in the oven at 180°C (350°F/Gas Mark 4) and bake for 35-40 minutes. Check that the liquid is bubbling at the edges and the topping has turned a deep golden brown. Let the casserole stand for 10 minutes before serving so the sauce sets.

Recipe Tips

• Dry your cornbread. If you have time, bake the cornbread the day before you need it. Stale cornbread absorbs the butter better and stays crispier on top of the hot chicken filling.
• Check your chicken. Use poached or roasted chicken breast rather than fried pieces to keep the texture soft. Make sure the pieces are roughly the same size as a postage stamp so they distribute evenly in every spoonful.
• Use full-fat soup. Do not use “light” or condensed varieties of cream of chicken soup that require dilution. The thick, undiluted soup is what gives the sauce its signature velvet texture.
• Avoid over-mixing. When you combine the cornbread ingredients, stop as soon as the flour streaks disappear. Over-mixing makes the topping tough and bread-like instead of light and crumbly.
• Save the leftovers. This dish keeps well in the fridge for up to three days. The cornbread will soften slightly, but the flavours actually improve as they sit together.

What To Serve With Cracker Barrel Chicken Casserole

This dish is quite heavy, so it needs something bright to cut through the creaminess. Serve it with steamed green beans or a pile of buttered garden peas.

A simple green salad with a sharp lemon vinaigrette works well on the side. If you want a full feast, add a spoonful of cranberry sauce or some roasted glazed carrots.

How To Store Cracker Barrel Chicken Casserole

• Fridge: Wait for the dish to cool completely before covering it tightly with clingfilm or moving it to an airtight container. It will stay fresh for up to 3 days. The topping will lose its crunch, but the chicken stays moist.
• Reheat: Place the desired portion in an ovenproof dish and cover with foil. Heat at 170°C (325°F/Gas Mark 3) for 15-20 minutes until the centre is piping hot. You can use a microwave for 3 minutes, but the cornbread will become quite soft and chewy.
• Freeze: You can freeze the assembled but unbaked casserole for up to 2 months if wrapped in double layers of foil. Defrost it in the fridge overnight before baking as instructed. I don’t recommend freezing after baking as the sauce can separate.

Cracker Barrel Chicken Casserole Recipe Nutrition Facts

• Calories: 485kcal
• Protein: 24g
• Fat: 28g
• Carbohydrates: 34g
• Sugar: 6g
• Sodium: 980mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Cherry Chocolate Cobbler Recipe
• Cracker Barrel Bacon Baked Beans Recipe
• Cracker Barrel Loaded Hashbrown Casserole Recipe