CRACKER BARREL Chicken n’ Rice

CRACKER BARREL Chicken n’ Rice

Brian CampbellCamfam Cookery
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 611 kcal



  • cup chicken thighs boneless, skinless diced small
  • 10.5 oz Cream of Chicken Soup 10.5 oz. can
  • 10.5 oz Cream of Mushroom Soup 10.5 oz. can
  • 6.5 oz sliced mushrooms 6.5 oz.can , drained
  • ½ cup fresh chopped onion
  • 1 tsp. garlic salt
  • ½ tsp. black pepper
  • ¾ cup cold water


  • 3 cup Jasmine Rice


  • 18-24 chicken tenderloins frozen or fresh


  • Preheat oven to 350˚F.

For the Gravy

  • Place chicken thigh meat, cream of chicken soup, and cream of mushroom soup into a large mixing bowl and mix thoroughly using a whisk.
  • Add sliced mushrooms, chopped onion, garlic salt, and hlack pepper and blend until well combined.
  • Add the cold water and mix until well blended.

Bake the Chicken

  • Spray a 9 x 13″ baking dish with cooking spray. Place the chicken tenderloins on the bottom of the baking dish.
  • Pour the Gravy mix over the top of the tenderloins.
  • Bake uncovered for 40 minutes. When done, gravy mixture will be bubbly and slightly golden in color.

Make the Rice

  • Cook 3 cups of rice in a rice cooker according to its instructions.
    * OR add 3 cups of rice and 3 cups of water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for at least 20 minutes until tender.


For food safety, final internal temperature must be 165° F.
To Serve: Place 3-4 tenderloins on top of a 1/2 cup bed of rice and top with additional gravy. Recipe serves 6 servings.


Calories: 611kcalCarbohydrates: 85gProtein: 43gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 113mgSodium: 839mgPotassium: 1423mgFiber: 3gSugar: 5gVitamin A: 258IUVitamin C: 3mgVitamin D: 0.2µgVitamin E: 0.4mgCalcium: 82mgIron: 2mgZinc: 2mg
Keyword Chicken
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