Famous Dish Copy-Cat Recipes

Kylie Kays

Fern Creek has a variety of people’s favorite restaurants. Here is how you can get your favorite dishes at your own home. 

McAlister’s Broccoli Cheddar Soup

As someone who goes to Mcalister’s at least 3 times a week, I can confirm that this recipe is pretty spot on, and it is really easy! This recipe will take about 1 hour and it can serve 8 people. 

Step 1. Melt 1 tablespoon butter in a skillet over medium-high heat. Saute ½ onion in hot butter until translucent, about 5 minutes and it set aside.
Step 2. Whisk 1/4 cup melted butter and ¼ cup flour together in a large saucepan over medium-low heat. Cook this until the flour loses its granular texture, this should take 3 to 4 minutes.
Step 3. Gradually pour 2 cups of milk into the flour mixture while whisking constantly . Stir 2 cups of chicken stock into milk mixture. Bring to a simmer then cook until flour taste is gone and mixture is thickened. This should take about 20 minutes. 
Step 4. Add 1 ½ cups of coarsely chopped broccoli florets, one cup of matchstick-cut carrots, ½ of a sauteed onion, and one celery stick (thinly sliced). Then simmer until vegetables are tender. This should take about 20 minutes. 
Step 5. Stir in 2 ½ cups shredded sharp Cheddar cheese into the mixture until the cheese is melted. Season with salt and pepper and serve. 
Recipe and picture courtesy of:

Cracker Barrel’s Hash Brown Casserole 

For the southerners who love a home cooked meal, this one’s for you. This recipe can be used as a breakfast or a dinner plate and it tastes delicious! It will be ready in less than an hour and it can serve about 4-5 people. 

Step 1. Start off by preheating the oven to 350 degrees Fahrenheit and Greasing an 8×8 casserole pan with butter or cooking oil to set aside. 

Step 2. Melt 2 tablespoons of butter in a small saucepan over medium-high heat until it starts to bubble. Then reduce the heat to medium-low and add 2 tablespoons of flour to make a roux. Stir this mixture constantly with a whisk until it is light golden brown. This should take about 2-3 minutes. 

Step 3. Add ½ cup of half and half slowly and whisk to prevent clumps. Continue to cook and stir for about 2 minutes until the sauce resembles condensed cream of chicken soup.

Step 4. Stir in ½ teaspoon of kosher salt, ¼ teaspoon of onion powder, ⅛ teaspoon ground black pepper, and a pinch of celery salt to season the sauce. Then set the sauce aside, allowing it to cool. 

Step 5. In a large bowl, combine 1 pound of  frozen hash browns, ½ cup sour cream, 1 cup of shredded cheese, and the cooled sauce. Break up the frozen hash browns with your hands as you add them to the bowl, to prevent clumps. Stir to combine.

Step 6. Place the hash brown mixture into the prepared casserole pan and bake the hashbrown casserole for 30 to 45 minutes, until it’s browned on top and warmed through.

Step 7: To make the casserole “loaded”, cover the top of the cooked casserole with the extra cheese and chopped bacon. Cook for an additional 10 minutes, until the cheese is melted and the bacon is heated through.

Recipe and photo courtesy of:

Roosters Mac and Cheese Bites 

For the youngsters and the teens who still enjoy a bowl of mac and cheese, this is for you. It is an easy way to spice up the original mac and cheese dish and it tastes just like roosters mac and cheese bites! This recipe will take about an hour and a half to make and it will serve about 8 people. 

Step 1: Cook 1 ½ cups elbow macaroni and drain them once they are fully cooked. Set aside. 

Step 2. While you are waiting for the pasta to cook you can melt 3 tablespoons of butter in a 2-quart saucepan over low heat. Stir in 1 tablespoon of flour and ½ teaspoon salt. Cook over medium-low heat, stirring constantly, until mixture is bubbly.

Step 3. Slowly whisk one cup of 2% milk into the flour mixture until the sauce is smooth. Once the sauce is brought to a boil, reduce to low heat and let it simmer for 1 minute. 

Step 4. Once simmered add 1 ½ cups of Crystal Farms Shredded Mac & Cheese until the cheese is melted then fold the pasta into the mixture. 

Step 5. Once the mac and cheese is made, Spray a 6-inch square baking pan with nonstick cooking spray, and spoon the macaroni and cheese into the pan, packing it down slightly. Refrigerate until the mac and cheese is cooled (about one hour). 

Step 6. Once it is cooled, cut it into 16 squares. 

Step 7. Place ¼ a cup of all purpose flour, 2 beaten large eggs,and ¾ cup of plain breadcrumbs in three separate bowls then dip each macaroni and cheese bite as follows: First coat bite lightly with flour, then dip in eggs, then coat with bread crumbs.

Step 8. Heat oil in 12-inch skillet over medium-high heat. Cook about half of the bites at one time, frying bites for 1-1 1/2 minutes per side. Once fried, drain and serve. 

Recipe and photo courtesy of:

Aspen Creek’s Pow Wow Shrimp 

For those who enjoy seafood, this one’s for you. This super easy meal is yummy and quick to make. It will only take about 45 minutes and it can serve about 7 people as an appetizer or a dinner meal. 

Step 1. To make the sauce, you will need to mix ½ cup of mayonnaise, ⅓ cup of sweet chili sauce,  1-2 tablespoons of hot sauce, and 1 teaspoon of rice vinegar. Once mixed, cover and put it in the fridge. 

Step 2. Add ½ cup of cornstarch to a shallow bowl and beat 2 eggs together in another. In a separate, wide shallow bowl, whisk together ¾ cup of all purpose flour, panko, salt, ¼ teaspoon of onion powder, and ¼ teaspoon garlic powder. 

Step 3. Heat 1-2 inches of oil in a Dutch oven or in a big heavy-bottomed saucepan to 350 degrees F.

Step 4. Fry the shrimp in batches for 3 to 4 minutes or until golden brown. Drain on a wire rack or paper-towel lined plate.

Step 5. When all of the shrimp are fried, set a handful of mixed greens on a platter and top with the shrimp with the sauce or serve it on the side for dipping. Garnish with green onions and serve. 

Recipe and photo courtesy of:

Chick-Fil-A nuggets 

Saving the best for last, Chick-Fil-A lovers, this one’s for you. These nuggets are perfect to try on Sundays when you have that craving for chick-fil-a and you just can’t have it ! This recipe will take about an hour to make and will serve about 4 people. 

Step 1. In a food processor, add ¾ a cup of breadcrumbs and process them until they are very fine. 

Step 2. In a large ziplock bag mix 1 pound of chicken breasts (cut into 1″ chunks), 1 cup of milk, and 2 large eggs by closing the bag and squishing it together. Once mixed, place the chicken into the fridge for 15-20 minutes. 

Step 3. In a large dutch oven fill it 3 inches deep with peanut oil and heat to 365-375 degrees

Step 4. In a bowl, whisk together ¾ cups of flour, 2 tablespoons of powdered sugar, 2 teaspoons of salt, ½ teaspoon of white pepper, and ¼ teaspoon of chilli powder. 

Step 5: Dredge the chicken pieces in the flour mixture and let them dry for a few minutes.

Step 6. Fry in small batches (to avoid crowding) until they are golden brown. This should take around 2-3 minutes. Remove the sheet pan to serve! 

Recipe and photo courtesy of: