Cracker Barrel Old Country Store, Inc. develops and operates the Cracker Barrel Old Country Store restaurant and retail concept in the United States. Its restaurants provide breakfast, lunch, and dinner. The company’s gift shops offer various decorative and functional items, such as rocking chairs, holiday and seasonal gifts, apparel, toys, music CD’s, cookware, old-fashioned-looking ceramics, figurines, a book-on-audio sale-and-exchange program, and various other gift items, as well as candies, preserves, pies, cornbread mixes, coffee, syrups, pancake mixes, and other food items. As of September 18, 2012, it operated 620 stores in 42 states. The company was founded in 1969 and is headquartered in Lebanon, Tennessee.



Cracker Barrel Chicken and Rice

  • 4 chicken thighs (Skin Removed)
  • 2 cups Minute Rice
  • 2 cups milk (I use skim, you can use any type)
  • 1 can Campbells cream of chicken soup
  • 1 can sliced mushroom


Pre-heat oven to 350 degrees. Grease bottom and sides of casserole dish (I use olive oil, you can use cooking oil or butter as well).
Pour minute Rice into dish, then add milk, cream of chicken soup and can of sliced mushrooms.
Stir until cream of chicken soup is distrbuted through mix.
Season Chicken (again use your favorite seasonings) I have tried everything from garlic powder to regular chicken meat seasoning it all works well.
Place chicken in dish, spoon some of the mixture over each piece of chicken.
Cover and bake for 60-70 miutes. Remove from oven slightly mix and serve.


  1. Do you cook the rice before you mix it in?

  2. Do you cook the rice before you mix it in?

  3. No, do not cook the rice first.

  4. Do you use a small or a large can of sliced mushrooms and do you drain the mushrooms? Also, do you add a can of water to the Campbell's cream of chicken soup and cook it on the stove before adding it to the mix?