I LOVE Cracker Barrel's Chicken and Rice. I couldn't find a recipe online, so I made my own version. I need to figure out how to make a downloadable recipe. Working on that. It's really more of a method than a recipe.
Add two cups of diced cooked chicken. (I baked two bone in chicken breasts in the oven coated with olive oil and salt and pepper for 45 minutes. I prefer cooking bone in chicken breasts because it has more flavor. After the chicken has cooled, remove the bones and chop into bite sized pieces. I have also made this recipe with chicken thighs — either baked in the oven the same way as the chicken breasts except cut time to 30 to 35 minutes, or fry in the skillet 10 minutes on each side, remove from skillet and drain on paper towels, and then saute the onions and mushrooms in the same skillet without washing.)
Most of the time when I make this recipe, when I get to this point, I put this whole chicken, onion, mushroom and gravy mixture into a plastic container and let it sit overnight. The flavors combine even more and it really does taste better the next day.
Or, if you'd rather not go through all of this for chicken and rice, visit your local Cracker Barrel on Saturday (the only day of the week they serve Chicken and Rice). However, I can't guarantee it will be as good as mine, it may even be better 😉
Have a great Labor Day Weekend!