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My review
Delicious Barley Bake
L Mac
"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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Ingredients
1 h 40 m servings 369 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
Footnotes
- Cook's Note
- Freezes well and can be made ahead for next day serving. Very filling!
Nutrition Facts
Per Serving: 369 calories; 15.5 g fat; 38.5 g carbohydrates; 21.5 g protein; 48 mg cholesterol; 501 mg sodium. Full nutrition
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
2/2/2010
Delicious and hearty! I skipped the cream cheese and locatella cheese, as I had never heard of this one, subbing for it asiago and adding a little more parmesan. Didn't do the roasted red pepp...
Most helpful critical review
10/21/2010
The most time consuming, expensive, and disastrous recipe I have ever made in 50 years of cooking. Way too much barley, recipe did not state whether to put the sauteed veggies into the casserol...
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2/2/2010
Delicious and hearty! I skipped the cream cheese and locatella cheese, as I had never heard of this one, subbing for it asiago and adding a little more parmesan. Didn't do the roasted red pepp...
10/21/2010
The most time consuming, expensive, and disastrous recipe I have ever made in 50 years of cooking. Way too much barley, recipe did not state whether to put the sauteed veggies into the casserol...
10/9/2010
This 'recipe' is more of a cooking challenge than I have recently seen. If I saw a cook book with the title "Meals with 28 Ingredients", I would not likely buy it. Chicken and Barley blends an...
5/4/2010
Great recipe, but way too much prep for me. I will cut down the veggies next time and just add whatever I have on hand or some frozen mixed veggies.
5/3/2010
I didn't have mushrooms, zucchini and cream of chicke soup, or the roasted red pepper so I doubled the sour cream and added monterey jack cheese. I also added chopped sundried tomatoes packed i...
9/10/2011
Absolutely adore all the veggies in this dish! Planning to experiment with seasonings and cheeses other than Italian next time. Omitted barley and green beans. Didn't saute veggies, garlic an...
8/15/2012
Thank you for this recipe! I love the use of multi veggies. If 28 ingredients is too many for some, they may just want to avoid it altogether but there is no need for them to rain on our hard-wo...
2/14/2013
This had entirely too much garlic ... so much that it was "spicy hot". Without that over-powering garlic, it really had no flavor. Will NOT make this again. Hate that I wasted so much time an...