Chicken Cracker Recipe

I’ve always been curious as to how to make crackers. I know it seems funny but it’s true. It turns out that they are beyond easy to make.

However we all know that I’m not a cut and paste type girl. I like to add things, make them kinda crazy. So this week I decided to take the old blue boxes of Chicken in a Biscuit crackers and bring them into the modern foodie times.

To start you need

2 Cups of Flour

2 tablespoons of butter

1/8 tsp. of onion powder

1/4 teaspoon of salt

1/8 tsp. garlic salt

5/8  Cup of Milk

1 individual tub of Knorr’s Concentrated Chicken Stock

(A few weeks ago BlogHer offered me an opportunity to participate in a recipe contest using Knorr’s new Concentrated Chicken Stock. The email said that a sample would be mailed to me through the mail! I couldn’t figure out how they were going to send chicken stock through the mail. Then this little package arrived with this tiny Chicken Stock.  This is a new product and you should be able to find it in stores soon if you can’t already.)

First preheat your oven to 325 degrees.

After you gather all your ingredients place the flour, spices, and butter into a food processor and pulse to make it resemble coarse corn meal.  If you don’t have a food processor than you can cut it together using a pastry knife.

Now you need one tub of the Concentrated Chicken Stock.

I was amazed at how small it was.


Add that to the flour mix and pulse a few more times.

Now slowly add your milk to the food processor.   If you are doing it without a food processor than just add it until it will hold together but not sticky.

Take your dough and roll it out as thin as possible. I rolled it directly onto my cookie sheets.

Using a knife, a fluted edge pastry cutter or a Pampered Chef Crinkle Cutter (that’s what I used) cut the dough into squares. You could also use small cookie cutters to make shapes.  Poke a few holes in the top of each cracker. I used a corn cob holder to prick holes in the top quickly.

melt a small amount of butter and spread it extremely lightly across the top of the dough. If you get too much it will make your crackers chewy instead of crunchy. Now sprinkle a small amount of salt across the top of the dough. You could also use some diced up herbs or a seasoned salt if you wish.

Place in oven and let bake until slightly golden brown. 15- 20 minutes.

Pull out of the oven to let them cool and harden.

Now serve.

 It’s not your momma’s Chicken in a Biscuit cracker. They’re more wholesome and with ingredients that you can pronounce. Can you believe how easy that is?

Disclaimer: I was provided with this product for free just so that I could whip up this little recipe and share it with you guys. There is a chance I could win a trip to BlogHer to be a finalist in this recipe contest but then I would have to say goodbye to my super fluffy pillow and leave my princesses in the hands of their handsome yet unable to cook father. See the irony?



Bobbie is a homeschooling mom of three girls in the Houston area. Although most of her days are spent scrubbing up paint or ungluing her fingers, occasionally she also takes the time to burn dinner.

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  1. Audrey says

    My son loves Chicken in a Biskit crackers but, I hate to let him eat them because of all the “stuff” in them. I love your recipe however, the Knorr stock has plenty of bad stuff, too. I will check in the natural section of the grocery to find something without added chemicals & fat. Thanks for sharing this recipe.

  2. Rosanne says

    Hi Bobbi, This is great-thanks so much for sharing. For those out there that would rather not use store bought stock, I’m sure you can just cook down homemade broth. I’m planning to use this recipe with cooked down broth and will just add a little extra powdered onion and salt to my broth when it’s ready to mix into the dough.
    I don’t know that I ever would have thought of doing this recipe without seeing it, so thanks again for the inspiration! :)

  3. Lilly says

    I am very excited to find this recipe! I am in my 20″s and I just tried these for the first time. My husband introduced them to me, as he has been eating these for as long as he can remember! I cannot wait to make these for him.
    One question (in case the store does not have these in stock and I have to improvise!): How many oz is in each tub of the Concentrated Chicken Stock?? THANK YOU!

    • says

      I’ve never tried that but you could try to use a crushed up bullion cube mixed with some lawry’s seasoning salt. I would mix them together and do a little taste test.

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