Chicken rice and gravy bowls are inspired by a famous fast food chicken chain. The homemade version is even better according to my family.
I have several copycat recipes in the series so far and I have a couple more lined up. We don’t eat out often so I find myself trying to come as close to our favorite restaurant dishes as possible.
I like making homemade versions of restaurant favorites because it means we don’t have to load up in the car and drive somewhere and wait or send someone after the food and hope it isn’t cold. Now on grocery shopping days we eat out because we’re already out and I hate cooking on shopping days.
These bowls build on three recipes I have on the blog already- buttermilk chicken fingers, garlic and herb rice pilaf, and gravy without pan juices. To simplify things you could use frozen chicken fingers or popcorn chicken or even just some sautéed chicken tenders.
The only change I would make to the recipe would be to add green beans. The night I made them I was eating down the pantry and freezer and we had no green beans.
Chicken Rice and Gravy Bowls
Make the buttermilk chicken fingers or sauté the chicken tenders, garlic and herb rice pilaf, and gravy.
Chop the chicken in bite sized pieces.
Layer the rice and chicken in a bowl
Top with gravy and shredded cheddar cheese
Chicken, Rice, and Gravy Bowls
- 6 to 8 Buttermilk chicken fingers or
- 6 to 8 sautéed chicken tenders
- 1 batch garlic and herb rice pilaf
- 1 recipe gravy without pan juices made with half beef broth and half chicken broth
- 1/2 cup shredded cheddar cheese
Prepare the chicken, rice pilaf, and, gravy according to the recipes.
Slice the chicken
Place about 1 cup of rice in a bowl
Top with 1/4 of the chicken
Ladle some gravy over the chicken and rice
Sprinkle with 2 Tablespoons cheese
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