Rating: 3 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

Barley, chicken and tons of veggies baked in a delicious creamy sauce. Easily made vegetarian by removing the chicken and substituting a vegetable cream, condensed soup.

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Recipe Summary

cook:
1 hr
total:
1 hr 40 mins
prep:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Bring the barley and chicken broth to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.

  • Heat the olive oil in a skillet over medium heat. Stir in the celery, carrots, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, zucchini, green beans, and broccoli. Continue cooking and stirring until the broccoli is tender, about 5 minutes more. Remove skillet from heat.

  • Combine cream cheese, cream of chicken soup, sour cream, Locatella cheese, Parmesan cheese, garlic powder, nutmeg, oregano, basil, and thyme in a large bowl, mixing until smooth. Stir in the prepared barley, peas, corn, roasted red peppers, spinach, and shredded chicken. Season with salt and pepper. Spread mixture into a large baking dish and top with mozzarella cheese.

  • Bake in the preheated oven until bubbly, and cheese has melted, 20 to 30 minutes.

Cook's Note

Freezes well and can be made ahead for next day serving. Very filling!

Nutrition Facts

369 calories; protein 21.5g; carbohydrates 38.5g; fat 15.5g; cholesterol 48mg; sodium 501mg. Full Nutrition
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