Be sure to take a look at more of my Cracker Barrel copycat recipes and the best chicken restaurant recipes. You can make Cracker Barrel Sunday Chicken any day of the week! Pour 3 to 4 inches of oil into a deep fryer or large pot and heat the oil to 350 degrees. Prepare seasoned flour by combining the flour, salt, and pepper in a bowl.
An Instant Pot or Crockpot take on the Cracker Barrel favorite! It’s got chicken, cheese, broccoli, creamy sauce and Ritz cracker topping. In a large mixing bowl add the chicken, soup, broccoli, evaporated milk, salt, pepper, paprika, onion powder, garlic powder, half of the cheese and half of the Ritz. Stir to combine well.
Cracker Barrel broccoli cheddar chicken can be stored in the refrigerator for 3-4 days in an airtight container. You may also store leftovers of this broccoli cheddar chicken casserole for up to 3 months in the freezer. Let it defrost in the refrigerator overnight before baking. How should you reheat broccoli cheddar chicken?
The light, crispy crust and moist, perfectly cooked boneless white meat drenched in creamy gravy is the pinnacle of down-home cooking. While Cracker Barrel’s chicken fried chicken isn’t as good as the version prepared by Southern grandmas, it is pretty gosh darn close.