From time to time I will feature recipes from my collection, and this Chicken and Rice recipe I created after the famous Cracker Barrel Chicken and Rice that they serve every Saturday (only). I looked and looked online for a recipe, and couldn’t find one, so I had to invent my own.
Kathy’s Chicken and Rice
6 to 8 Chicken Tenders (or 3 to 4 Chicken Breasts cut length-wise into thin strips)
Salt & Pepper
1 large onion
2-3 cloves garlic, finely chopped
8 oz. mushrooms (any variety, sliced)
4 tbsp. butter
4 heaping tbsp. flour
3-4 cups whole milk
6 servings white rice. cooked according to package directions
Season chicken tenders with salt and pepper, and coat in olive oil.
Cook chicken tenders for 10 minutes on 350 degrees. Turn and cook chicken tenders for another 10 minutes. Remove from oven and set aside.
Saute onion in olive oil in large cast iron skillet on medium heat for 5 minutes.
Add sliced mushrooms, and cook for another 5 minutes.
Add chopped garlic and cook until onions and mushrooms are well done (for another 15 minutes).
Remove onions and mushrooms from skillet and set aside.
Place skillet back on low heat, and add butter cook until just melted.
Add flour and stir for two minutes until well combined (very important step)
Turn heat up to medium and add milk.
Stir until milk comes to a boil and sauce thickens. Add more milk if sauce is too thick.
Season with salt and pepper.
Add chicken and mushrooms and onions to gravy, and heat through.
Serve over hot rice.
Serves 6 to 8