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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

381 calories; 11 g total fat; 67 mg cholesterol; 292 mg sodium. 43.5 g carbohydrates; 28.5 g protein; Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2007
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. Read More
(25)

Most helpful critical review

Rating: 3 stars
07/29/2012
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 as a chicken dish. I will keep it handy as a back up because it is a nice change from the norm. Read More
(1)
48 Ratings
  • 5 star values: 12
  • 4 star values: 30
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/16/2007
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. Read More
(25)
Rating: 5 stars
01/16/2007
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. Read More
(25)
Rating: 4 stars
01/01/2004
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! Read More
(16)
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Rating: 4 stars
01/16/2008
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! Read More
(12)
Rating: 4 stars
12/30/2003
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 more of the vegetable mix than I expected them too. I tricked them and told them it was a type of rice. I'll definitely cook it again. Having never cooked with Barley before I wasn't sure whether you had to soak the Barley before putting it in the dish. I boiled it while I was preparing the vegetables. Read More
(11)
Rating: 4 stars
01/23/2003
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 chicken dish. Read More
(8)
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Rating: 4 stars
12/13/2005
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 on the top. Read More
(8)
Rating: 4 stars
01/01/2004
this was superb but wouldn't use crushed bay leaves again. No matter how fine they are someone will find a sharp piece. Read More
(8)
Rating: 4 stars
01/31/2006
I omitted the bacon used chicken breasts and skipped the green peppers (because I don't like them). It turned out pretty well. I like the suggestion some made of the cream of chicken (or cream of mushroom) soup. I think that would add a lot. Read More
(4)
Rating: 5 stars
10/21/2009
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. Read More
(4)
Rating: 3 stars
07/29/2012
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 as a chicken dish. I will keep it handy as a back up because it is a nice change from the norm. Read More
(1)