Barley Chicken Casserole

37

"This is a great casserole - low cost, easy and quick preparation, and great taste! You'll be surprised at how good it is - especially suited for fall days."

Ingredients

{{adjustedServings}} servings 381 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. Add onions and carrots to skillet and saute 2 minutes. Add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. Mix all together and spread mixture in a 9x13 inch baking dish. Add green bell pepper on top and stir to settle.
  3. Heat reserved bacon fat in skillet and brown chicken. Place browned chicken on top of barley mixture, cover baking dish and bake in the preheated oven for 1 hour and 10 minutes.
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Reviews

37
  1. 44 Ratings

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We loved the premise of this recipe! But, I have to say, I did change it quite a bit. First, I doubled it and put it in a 9 x 13 pan. I left out the bacon and mushrooms and all of the spice...

This was nice but bland. I made a few changes - I added celery (with the green peppers) to the veggies. I also added in some dried sweetened cranberries. I omitted the crushed bay leaves and b...

This was tasty -- a great change from chicken & rice. After reading others' reviews, I did make a few changes: 1. I omitted the bacon. 2. I didn't sautee anything in advance -- just mixed eve...