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

servings 381 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

37
  1. 44 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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...

Most helpful critical

The recipe wasn't bad. It just wasn't anything special. We love barley in this family, and we decided it was better to make a seperate barley side dish, and something with a little more flavor a...

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...

I made this recipe and my husband had 'three lots of 2nds'. He was a bit weary about the barley, as I have never cooked with it before, but he did enjoy it. My kids who are 'picky eaters' ate ...

Very good. I added a little tumeric ( adds a nice yellow color), omitted bell pepper and stirred chopped cooked chicken into the casserole with the other ingredients instead of laying chicken o...

this was superb, but wouldn't use crushed bay leaves again. No matter how fine they are someone will find a sharp piece.

To really punch up this recipe, use an 8 oz. can of tomato sauce in addition to the chicken stock. Additionally, use fresh herbs. . . a wonderful cool day, put in the oven & foget, tasty chicke...

Great recipe - my 4 year old even loved it! I also tried it in a slow cooker with great results. It was so easy. Thanks for the recipe.

Wonderful flavor and texture, I discarded all but 1 Tbsp. of bacon fat before sauteing the vegs. This will be a mainstay for chicken at our house.