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Copycat Cracker Barrel Chicken Casserole
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A down home, southern copycat casserole for you. Chopped, cooked chicken in a creamy sauce gets oven baked with a golden cornbread topping for a lovely layered dish. The Cracker Barrel no longer offers this dish on their menu but you can still make this family-favorite recipe at home.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
ingredients
Cornbread Topping
1 cup yellow corn meal
1/3 cup all-purpose flour
1 1/2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg, beaten
1/2 cup melted butter
Chicken Filling
1/4 cup chopped yellow onion
1/2 cup sliced celery
2 tablespoons butter
1 3/4 cup chicken broth
1 can (10.75 ounce size) cream of chicken soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups chopped cooked chicken
directions
Preheat the oven to 375 degrees F. Grease a 8x8 baking dish.
Combine the cornmeal, flour, baking powder, sugar, salt, baking soda, oil, buttermilk, and egg in a bowl. Mix until smooth. Transfer to the greased baking dish. Bake at 375 degrees F for 20-25 minutes or until set in the middle. Remove from the oven and let cool completely.
When the cornbread is cooled, crumble half of the cornbread into a bowl (reserve the remaining cornbread for another use). Add the melted butter and mix well. Set aside.
Reduce the oven temperature to 350 degrees F. Grease a 2.5 quart baking dish.
In a saucepan over medium heat, saute the onions and celery in the butter until soft, about 4 minutes, stirring frequently.
Stir in the broth, cream soup, salt, and pepper. Mix well then stir in the chopped chicken. Cook for 5 minutes, stirring occasionally, then transfer the chicken mixture to the baking dish.
Evenly spread the buttered cornbread crumbs over the chicken. Do not stir. Place the baking dish in the oven and bake at 350 degrees F for 35-40 minutes or until the crumb topping is golden brown and the mixture is bubbly.
Serve the Cracker Barrel chicken casserole hot.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
recipe tips
For a richer flavor, saute the onions and celery in bacon grease instead of butter.
Adding poultry seasoning to the chicken filling can enhance the flavor.
For a crunchier topping, sprinkle shredded cheese over the cornbread crumbs in the last 10 minutes of baking.
Cut the chicken into uniform-sized pieces for even cooking.
Let the casserole rest for 5-10 minutes after baking for easier serving.
Add diced jalapenos or a pinch of cayenne pepper to the cornbread mixture for a spicier version.
Cover the casserole with aluminum foil if it browns too quickly.
Homemade chicken broth can be used for a richer flavor.
Mix chopped nuts like pecans or walnuts into the cornbread topping for added texture.
Experiment with different herbs like thyme, rosemary, or sage for varied flavors.
You don't have to make the cornbread from scratch (it is better that way though). Simply crumble 2 1/2 to 3 cups of pre-made cornbread or use cornbread stuffing cubes (they will be a bit crunchier than the softer, fresh cornbread).
You can use either white or dark chicken meat. White meat will a bit drier since the chicken mixture gets heated twice during the recipe. We recommend using chicken thighs for best results.
You can use lower sodium chicken broth and cream of chicken soup without sacrificing flavor or texture. Try fat-free cream of chicken soup and sauteing the vegetables in broth instead of butter to cut down the fat.
common recipe questions
Can this recipe be frozen?
You can make the filling ahead of time and freeze it. Just thaw before adding the cornbread topping and proceed with the recipe instructions. You can freeze the fully assembled casserole. It will need to be thawed before reheating (use the same oven instructions) which can cause the cornbread topping to get a little soggy. We don't recommend freezing the fully baked casserole as the chicken may get dried out after being cooked so many times.
Can I use white cornmeal instead of yellow?
Yes, white cornmeal can be substituted for yellow cornmeal. The flavor will slightly differ, but the texture should be similar.
What can I use if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5 minutes.
Can I prepare the cornbread topping in advance?
Yes, the cornbread topping can be made in advance, cooled, crumbled, and stored in an airtight container until needed.
Is there a substitute for cream of chicken soup?
Cream of mushroom or cream of celery soup can be used as substitutes. A homemade version can be made with flour, butter, chicken broth, and milk.
Can I add vegetables to this casserole?
Yes, vegetables like carrots, peas, or broccoli can be added for extra flavor and nutrition. Add them when sauteing the onions and celery.
Can I use a different type of meat?
Turkey or ham can be used instead of chicken for a different flavor.
nutrition data
409 calories, 18 grams fat, 30 grams carbohydrates, 31 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
June 13, 2020
I changed it instead of chicken I used pork chops and instead of cream of chicken I used cream of mushroom it was a big hit totally delicious
August 7, 2013
HUGE hit with the family last night. I wish I had doubled it because 6 of us completely cleaned it out and could have eaten more since it was so good. Will make it again for sure.
May 19, 2010
I agree with making your own corn bread. My husband is a big corn bread eater and he hated the corn bread recipe they offered. I was very disappointed with the results of this recipe. In my opinion it did not look or taste like a cracker barrel chicken casserole. After 10 years of cooking for my husband he actually got sick and my daughter wouldn't touch it she always eats my meals. I'm thinking he got sick because of the butter mixture in the cornbread. I would try to make it again but I will tweak it. Wish my try at it had turned out better than it did.
March 25, 2010
Doubled the recipe; also added extra chicken. My family loved it; will definitely make again. Next time I'll make my own recipe cornbread (White Lily, Southern style), which will make a great recipe even better!
July 2, 2009
This is sooo good! Tastes just like chicken and dressing! If making for more than 4, I would double this recipe. It goes quick!