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Barley Chicken Casserole

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."

Rating: This weblink has been rated 30 times with an average star rating of 4.1 Read Reviews (27)

Rate/Review | 759 people have saved this

What to Drink?

Wine Chardonnay
 

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 slices bacon, fat removed and meat finely chopped
  • 1 onion, thinly sliced
  • 2 carrots, diced
  • 12 button mushrooms, quartered
  • 2 1/2 cups chicken stock
  • 1 cup barley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried parsley
  • 1 bay leaf, crushed
  • ground black pepper to taste
  • 1 green bell pepper, chopped
  • 4 dark meat chicken pieces

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 407 | Total Fat: 12.9g | Cholesterol: 64mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2007 by geniesflower 
We loved the premise of this recipe! But, I have to say, I did change it quite a bit. First,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by BIRDBRAINS5 
This was nice but bland. I made a few changes - I added celery (with the green peppers) to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2003 by WIGGLES3 
I made this recipe and my husband had 'three lots of 2nds'. He was a bit weary about the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by MHR 
this was superb, but wouldn't use crushed bay leaves again. No matter how fine they are... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2003 by TonyaHayes 
To really punch up this recipe, use an 8 oz. can of tomato sauce in addition to the chicken... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2008 by talltexan 
This was tasty -- a great change from chicken & rice. After reading others' reviews, I did... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2005 by Dianne 
Very good. I added a little tumeric ( adds a nice yellow color), omitted bell pepper and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2003 by DSG NAVIGATOR 
Wonderful flavor and texture, I discarded all but 1 Tbsp. of bacon fat before sauteing the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2006 by Pamela 
I omitted the bacon, used chicken breasts, and skipped the green peppers (because I don't like... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2003 by kelly 
I found this recipe very time consuming and the finished product was very greasy. My kids... MORE

 
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