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cracker barrel chicken and rice recipe

Chicken and Rice Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, cut into large chunks
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 packet (1 oz) dry onion soup mix
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Season the chicken chunks with salt, pepper, and garlic powder. Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for about 3 minutes per side until golden brown on the outside.
  2. Bring the chicken broth to a boil in a medium saucepan, add the rinsed rice, reduce to low, cover, and cook for 18 minutes. Remove from heat and rest covered for 5 minutes.
  3. Preheat the oven to 350°F (175°C). In a bowl, stir together the cream of chicken soup, sour cream, and dry onion soup mix until smooth.
  4. Pour the sauce over the seared chicken in the skillet, turning pieces to coat, then bake at 350°F (175°C) for 25 minutes until the chicken reaches 165°F (74°C) internally and the sauce is bubbling.
  5. Spoon rice into bowls, top with chicken and sauce, and scatter fresh parsley over the top to serve.

Notes

This recipe is forgiving if your chicken pieces vary a bit in size, but try to keep them roughly uniform so they finish cooking at the same time. The sauce will look very thick when you mix it cold — don't add extra liquid, it loosens up beautifully in the oven. If you're making this ahead, store the components separately and combine them when reheating so the rice doesn't absorb all the sauce overnight.