CRACKER BARREL Chicken n’ Rice

CRACKER BARREL Chicken n’ Rice

BrianCamfam Cookery
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 6


  • 1 boneless skinless chicken thigh diced small (approximately 1/3 cup)
  • 1 can 10.5 oz. Cream of Chicken Soup
  • 1 can 10.5 oz. Cream of Mushroom Soup
  • 1 can 6.5 oz. sliced mushrooms, drained
  • ½ cup fresh chopped onion
  • 1 tsp. garlic salt
  • ½ tsp. black pepper
  • ¾ cup cold water
  • 18-24 chicken tenderloins frozen or fresh


  • Cooking spray
  • 3 cups cooked rice ( choice of brown or white)
  • Preheat oven to 350 degrees.
  • 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 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.
  • 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.
  • Place uncovered into oven for 40 minutes. When done, gravy mixture will be bubbly and slightly golden in color.


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.
Keyword Chicken

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