Barley Chicken Casserole

37 Reviews Add a Pic
Alex Anderson
Recipe by  Alex Anderson

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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)

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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 spices. I used 4 cups of broth and 1 cup of water (broth comes in a 4 cup container) and added 2 cans of cream of whatever soup to add a bit of creaminess. For spices, I subbed in 4 T of curry powder which gave it a great spiceyness. I used leftover chicken, whatever I had on hand. Then, I chopped the veggies I had in the fridge and sauted them with the onions before mixing it all together. A mixing tip, mix the soup with the veggies and then stir into the broth and barely - makes the entire process go better. Topped with shreeded soy cheese... It took 1 hour 20 minutes to bake, but my oven tends to be slow. Over all, a great idea of a recipe that seems easily modifiable into whatever you happen to have on hand! We will definitly make this again.



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 bacon, and used olive oil to sautee the veggies. I used boneless chicken breasts instead of dark meat. If I make this again, I might add in 1/2 can (or a whole can) of creamy soup (crm of mushroom maybe?) to make the dish a little creamy. Great as leftovers. I sprinkled some crumbled blue cheese on the leftovers and it was really yummy!



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 everything together in a baking dish and put the raw chicken on top. 3. I doubled the marjoram and parsley and halved the thyme (don't like thyme much). 4. I salted/peppered the chicken breasts and sprinkled extra marjoram on top of them. The verdict: Easy, moist, healthy, and delicious!

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Pearl Barley Casserole


next recipe:

Chicken and Rice Casserole I