CRACKER BARREL Chicken n’ Rice
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Ingredients
Gravy
- ⅓ 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
Rice
- 3 cup Jasmine Rice
Chicken
- 18-24 chicken tenderloins frozen or fresh
Instructions
- 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.
Notes
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.
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.
Nutrition
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
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