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Copy Easy Creamy Cracker Barrel Chicken Rice Casserole

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This creamy Cracker Barrel chicken and rice casserole is a quick, comforting, and foolproof stovetop meal that turns simple pantry staples into a rich, velvety crowd-pleaser. Perfect for busy weeknights, it’s the recipe that proves sometimes the best dishes come from happy accidents.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup uncooked long-grain white rice (basmati or jasmine work great)
  • 1 can (10.5 ounces) cream of chicken soup
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup sour cream
  • 1.5 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 teaspoon paprika (smoked paprika is a game-changer)
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 cup frozen peas (optional)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, shred the cheddar cheese, and cut the chicken into bite-sized pieces.
  2. Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
  3. Add the minced garlic and cook for another 30 seconds until fragrant. Do not let it burn.
  4. Add the chicken pieces to the skillet. Season with salt, pepper, paprika, and dried thyme. Cook for 5-7 minutes, stirring occasionally, until browned on all sides but not necessarily cooked through.
  5. In a mixing bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth.
  6. Pour the sauce mixture into the skillet with the chicken and onions. Stir to combine, scraping up any browned bits from the bottom of the pan.
  7. Stir in the uncooked rice and frozen peas (if using). Bring the mixture to a gentle simmer.
  8. Reduce heat to low, cover with a tight-fitting lid, and let simmer for 20-25 minutes. Do not lift the lid during this time.
  9. After 20 minutes, check the rice. It should be tender and have absorbed most of the liquid. If still firm, cover and cook for another 3-5 minutes.
  10. Remove the skillet from heat. Sprinkle the shredded cheddar cheese evenly over the top. Cover and let sit for 2-3 minutes until the cheese is melted and gooey.
  11. Give everything a gentle stir to incorporate the melted cheese. Taste and adjust seasoning with more salt and pepper if needed. Serve hot.

Notes

Don’t lift the lid while the rice is cooking—the steam is essential for even cooking. Shred your own cheese for the smoothest melt. Use low-sodium broth and soup to control saltiness. Let the casserole rest for 5 minutes after adding cheese to allow the sauce to thicken. For a baked version, assemble in a 9×13 dish, cover with foil, and bake at 375°F for 30 minutes, then uncover, add cheese, and bake 5 more minutes.

Nutrition

Keywords: Cracker Barrel chicken rice casserole, creamy chicken and rice, easy weeknight dinner, comfort food, stovetop casserole, chicken casserole, cheesy chicken and rice

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