Chicken and Rice

Chicken and Rice
Recipe type: Chicken
Cuisine: American
Prep time: 
Cook time: 
Total time: 
The Saturday special Chicken and Rice at Cracker Barrel is one of Lisa's favorite meals. This is my take on it.
  • 23 oz can Campbell's Healthy Request Cream of Mushroom Soup
  • 2 lbs Chicken Tenderloins
  • 16 oz Chicken Stock
  • 8 oz Skim Milk
  • 16 oz Water
  • 3 cups Minute Rice
  • Kosher Salt
  • Ground Pepper Medley
  • White Pepper
  • Poultry Seasoning
  • Butter
  1. In a large chef's pan combine over medium heat:
  2. oz can Cream of Mushroom Soup
  3. oz Chicken Stock
  4. oz Skim Milk
  5. Season with Kosher Salt, Ground Pepper Medley and White Pepper
  6. Whisk until smooth
  7. Cook over medium heat for 15 minutes, stirring regularly
  8. Add thawed chicken tenderloins and poultry seasoning
  9. Cook over medium heat for another 15 minutes until chicken reaches 170" internal temperature
  10. Reduce temperature to low and and let simmer for another 15 minutes for sauce to thicken
  11. In a glass bowl, combine 3 cups of Minute Rice, 2 cups of water, 1 cup of Chicken Stock, Kosher Salt and Butter
  12. Cover with plastic wrap
  13. Microwave on high for 10 minutes
  14. Fluff rice when done
  15. Serve


One Comment Add yours

  1. Glenna says:

    How neat – now we can try to cook like Barry, but I rather just go to FL and eat at his house : ) Love you all.

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