Delicious Barley Bake Recipe -
Delicious Barley Bake Recipe

Delicious Barley Bake

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    40 mins
  • COOK

    1 hr

    1 hr 40 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until bubbly, and cheese has melted, 20 to 30 minutes.
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  • Cook's Note
  • Freezes well and can be made ahead for next day serving. Very filling!

Reviews More Reviews

Most Helpful Positive Review
Feb 03, 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 peppers, but won't be skipping them next time as they probably would have added a great dimension.

Most Helpful Critical Review
Oct 22, 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 casserole or not. I put them at the bottom of the casserole and the creamed cheese mixture on top. My husband rated this a 4 out of 10. He does not want any more. I have broken it into several pieces and placed in freezer bags. Will add to my homemade soups a bit at a time. The recipe ingredients looked so enticing. What a dissappointment. Used all the ingredients called for and followed the recipe. My adivce is not to bother.

Oct 11, 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 and soups are usually wonderful but I won't try this one. Thanks anyway for the effort.

May 06, 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.

May 04, 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 in oil. I think this made the dish. It is a great way to get in a lot of veggies.

Feb 08, 2010

I just finished making and baking this and I am pretty disappointed

Sep 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 and onion before baking, and was glad I didn't. Locatelli cheese is Romano cheese and can be purchased in plastic shaker form just like Parmesan cheese.

Feb 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 and money on it.


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  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 9.2 g
  • 37%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 501 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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