Cracker Barrel Chicken and Rice Casserole Recipe: Copycat Comfort With Creamy Herbs

This copycat version brings the comfort of Cracker Barrel home with a creamy herb-infused sauce that clings to every grain of rice and tender piece of chicken.

I’ve perfected this recipe to match the restaurant’s signature dish, ensuring the same hearty, satisfying taste in your own kitchen.

Ingredients for Cracker Barrel Chicken and Rice Casserole

Nothing exotic here—just good stuff for that classic Cracker Barrel comfort at home.

The chicken is the foundation here. Boneless, skinless breasts give that tender bite—thighs work too but stay lighter. Grab them fresh from Whole Foods or your local butcher if you want guaranteed quality (no added solutions). The rice should be long-grain white—jasmine or basmati add nice fragrance. For the cream of chicken soup, Campbell’s is the go-to for that nostalgic flavor.

Out of cream of chicken? Cream of mushroom works in a pinch (slightly different vibe but still rich). Fresh herbs can stand in for dried—use triple the amount of fresh thyme or rosemary. No sour cream? Greek yogurt at full-fat gives similar tang. The cheese can be any melty variety—Monterey Jack or Colby if you’re not a cheddar fan.

Assemble this up to a day ahead—24 hours max in the fridge before baking. Leftovers keep 4-5 days covered, reheat with a splash of broth. Freezes beautifully for 3 months if you want to make extra.

Step-by-Step Instructions for Chicken and Rice Casserole

Here’s how I nail this creamy comfort classic every single time.

Step 1: Sauté Aromatics and Prep Chicken

Heat a large skillet over medium heat and melt the 0.5 cup unsalted butter. Add the finely diced yellow onion and celery stalks, cooking for 5-6 minutes until softened and translucent. The onion should lose its sharp bite and smell sweet.

Stir in the minced garlic cloves and cook for 30 seconds until fragrant. Meanwhile, cut the 1.5 lb boneless, skinless chicken breasts into bite-sized pieces. I like to keep them uniform so they cook evenly. Season the chicken with 1 tsp salt and 0.5 tsp black pepper before adding it to the skillet.

Step 2: Cook Chicken and Rice Foundation

Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the pieces are no longer pink in the center. You’ll notice the chicken turns opaque and the juices run clear when done. Remove from heat and set aside.

In a large bowl, combine the 1.5 cups long-grain white rice, 2 cans cream of chicken soup, 1 cup sour cream, and 2 cups chicken broth. Stir until fully incorporated—the mixture should look creamy and smooth. Pour this into a greased 9×13-inch baking dish.

Step 3: Layer and Bake to Perfection

Sprinkle the 1 tsp dried thyme and 1 tsp dried rosemary evenly over the rice mixture. I always crush the rosemary between my fingers first to release its aroma. Then distribute the cooked chicken evenly over the top.

Cover the dish with aluminum foil and bake at 350°F for 40 minutes. After this time, remove the foil and sprinkle the 2 cups shredded cheddar cheese evenly over the top. Return to the oven and bake uncovered for another 10-15 minutes until the cheese is bubbly and golden.

Step 4: Rest and Garnish Before Serving

Let the casserole rest for 10 minutes after removing it from the oven. This allows the rice to absorb any remaining liquid and the cheese to set slightly. You’ll see the edges pull away from the dish slightly when it’s ready.

Before serving, sprinkle the 0.25 cup fresh parsley over the top for a pop of color and freshness. The parsley should look vibrant against the golden cheese. Serve warm with extra cracked black pepper if desired. This dish tastes even better the next day as the flavors meld together.

Wine and Beer Pairings for This Dish

White Wine Picks

A crisp Chardonnay cuts through the richness of this casserole beautifully. I love a California Chardonnay like Kendall-Jackson Vintner’s Reserve—its buttery notes complement the creamy sauce without overpowering it. The acidity balances the dish perfectly. 🍷

Red Wine Options

For red lovers, go with a light-bodied Pinot Noir. The Meiomi Pinot Noir from California has bright cherry notes that pair well with the savory herbs. Avoid heavy tannic reds like Cabernet that would clash with the creamy texture.

Beer Pairings

A crisp American Lager like Budweiser or Coors Banquet cleanses your palate between bites. The carbonation cuts through the richness while the mild flavor doesn’t compete with the dish. For craft beer fans, try a Kolsch like Reissdorf from Germany. 🍺

Non-Alcoholic Choices

Sparkling lemonade with a sprig of rosemary mirrors the herbal notes in the casserole. I make mine with fresh-squeezed lemons and 1 tbsp honey per glass. For a cozy option, hot apple cider with cinnamon complements the comfort factor wonderfully.

Frequently Asked Questions