Cracker Barrel Chicken and Rice
Creamy and so delicious, here is a quick copycat Cracker Barrel chicken and rice recipe for a great side or main meal for your family.
Servings: 5 servings
Calories: 229kcal
Ingredients
- 2 Tablespoons butter
- 1 small diced onion 160g
- 1 garlic clove
- 8 oz sliced mushrooms 226g
- 2 Tablespoons all purpose flour
- 1 cup chicken broth
- 1 can cream of chicken soup
- 1 cup boiling water
- 1 cup jasmine rice 200g
- ½ teaspoon black pepper
- salt to taste
- 2 cups cooked chicken
Instructions
- In a pot over medium heat, melt butter then add mushroom and cook until almost done.
- Add onion and sauté until translucent.
- Add garlic and continue to cook for 30 seconds.
- Sprinkle flour on top and cook for another 30 seconds or until flour is cooked and no longer white.
- Pour in chicken broth and mix in cream of chicken soup and water stirring well to combine.
- Add rice, black pepper and salt and give them all a couple of stirs.
- Bring to a boil, reduce heat, cover and continue to cook for 15 minutes stirring once in the middle.
- Uncover, stir in chicken, cover again and continue to cook for another 10 minutes or until rice is all done.
- Remove from heat and serve.
Notes
- Use any leftover chicken, this is a great way to use rotisserie chicken too.
- Store leftover Cracker Barrel chicken and rice in an airtight container and refrigerate for up to 4 days.
- If you do not want to use a can of chicken soup, melt 3 Tablespoons of unsalted butter in a saucepan, add 1 1.2 tablespoon of all purpose flour and keep stirring until it gets yellowish. Whisk in ½ cup chicken broth and ½ cup milk and season.
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 229kcal | Carbohydrates: 20g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 658mg | Potassium: 373mg | Fiber: 1g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg