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Barley Chicken Casserole

"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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servings 381 cals
Original recipe yields 4 servings


  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 40
  1. 48 Ratings

Most helpful positive review

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

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

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...

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...

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...

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 ...

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...

this was superb, but wouldn't use crushed bay leaves again. No matter how fine they are someone will find a sharp piece.

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...

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.

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.