-
-
My review
Barley Chicken Casserole
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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 381 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Nutrition Facts
Per Serving: 381 calories; 11 g fat; 43.5 g carbohydrates; 28.5 g protein; 67 mg cholesterol; 292 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4048 Ratings
-
-
-
-
-
Most helpful positive review
1/16/2007
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 spice...
Most helpful critical review
7/29/2012
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 a...
Most helpful
Most positive
Least positive
Newest
1/16/2007
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 spice...
1/4/2003
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...
1/15/2008
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 eve...
4/16/2002
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 ...
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 o...
10/4/2001
this was superb, but wouldn't use crushed bay leaves again. No matter how fine they are someone will find a sharp piece.
3/27/2000
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...
10/19/2009
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.
10/18/2002
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.