Barleychickencasserole Recipes

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CHICKEN & BARLEY CASSEROLE



Chicken & Barley Casserole image

This is one of my family's favorite recipes. I've typed it here for posterity, as I keep losing my copy at home. You can make this in an electric skillet or in a large skillet on top of the stove. You can also use a cut up chicken, or a package of 6 thighs, or whatever your favorite chicken parts are, in this dish. Instead of frozen artichoke hearts, I've also used marinated ones. Enjoy!

Provided by Michelle Berteig

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 lbs skinless chicken breasts, whole (about 4 pounds total)
salt
pepper
paprika
4 -5 tablespoons butter or 4 -5 tablespoons margarine
1/4 lb sliced mushrooms
1 cup pearl barley
1 medium onion, chopped
1 teaspoon dry basil
2 (14 ounce) cans chicken broth
1/4 cup dry sherry
1 (9 ounce) package frozen artichoke hearts, thawed
chopped parsley

Steps:

  • Sprinkle chicken with salt, pepper and paprika.
  • In a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add the chicken and cook until well browned on both sides. Add a little more butter if needed. Remove the chicken from the pan and set aside.
  • In the same pan, melt the remaining butter. Add the mushrooms and cook until soft. Remove mushrooms from pan and set aside.
  • Add barley and onion to pan. Cook, stirring, until onion is soft. Add basil and one 14 oz. can chicken broth. Bring to a boil, then cover the pan, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
  • Stir in the mushrooms and arrange the chicken pieces over the barley mixture. Pour the other can of chicken broth and sherry over all. Cover and simmer for 20 minutes. Gently mix in artichoke hearts and continue to simmer until barley is tender (about 10 more minutes).
  • To serve, skim off any excess fat and sprinkle with parsley.

CHICKEN, MUSHROOM AND BARLEY CASSEROLE



Chicken, Mushroom and Barley Casserole image

Make and share this Chicken, Mushroom and Barley Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Thigh & Leg

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup pearl barley
1 tablespoon olive oil
4 skin-on bone-in chicken thighs
1 tablespoon chopped fresh rosemary
salt
fresh ground black pepper
1 celery rib, chopped
2 tablespoons chopped yellow onions
1 garlic clove, minced
1/4 cup pine nuts
1/2 lb cremini mushroom, thinly sliced
1/4 cup chicken broth
2 green onions, white and tender green parts, chopped

Steps:

  • Preheat oven to 400 degrees.
  • Bring a saucepan of salted water to a boil.
  • Add the barley, decrease heat to low, cover, and simmer until the barley is tender, about 45 minutes.
  • Drain in a coarse-mesh sieve.
  • Meanwhile, season the chicken with the rosemary, ½ tsp salt, and ½ tsp pepper.
  • In a large, heavy ovenproof pot, warm the oil over med-high heat.
  • Add the chicken thighs, skin side down, and cook, turning once, until golden brown, 8-10 minutes total.
  • Transfer the chicken to a plate.
  • Pour off all but 1 T fat from the pan and add the celery, yellow onion, garlic, and pine nuts.
  • Saute until vegetables are soft, about 2 minutes.
  • Stir in the barley, mushrooms, and broth.
  • Adjust the seasoning, and return the chicken to the pot.
  • Bake, uncovered, until the mushrooms are tender and the chicken meat slips easily from the bones, 15-20 minutes.
  • During the last 5 minutes, sprinkle with the green onions.
  • Serve directly from the pot.

Nutrition Facts : Calories 395.6, Fat 24, SaturatedFat 5, Cholesterol 79, Sodium 133.6, Carbohydrate 24.7, Fiber 5.1, Sugar 2.1, Protein 21.9

CHICKEN CASSEROLE WITH PEARL BARLEY



Chicken Casserole With Pearl Barley image

This is really good comfort food, and easy to adjust the ingredients to your liking. I found a dried mix of pearl barley, lentils, macaroni and onion, but this recipe would be good with just pearl barley if you can't find a mix. I'm living in England right now so couldn't check the jar sizes in ounces- it's one regular jar of gravy and 1 regular can of soup.

Provided by Shuzbud

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breasts, diced
1 (12 ounce) jar chicken gravy
1 (10 ounce) can Campbell's chicken soup
10 small potatoes, quartered
6 carrots, chopped
1 onion, chopped
1 cup peas
1 cup dried pearl barley, mix

Steps:

  • Brown the chicken in a skillet until it's nearly cooked through.
  • Mix the gravy and the chicken soup in a casserole dish.
  • Add the chicken, vegetables and pearl barley.
  • Cook in the oven on medium heat for 1 to 1 1/2 hours.

Nutrition Facts : Calories 905.8, Fat 19.8, SaturatedFat 5.4, Cholesterol 94.6, Sodium 701.5, Carbohydrate 135.8, Fiber 22.6, Sugar 12.1, Protein 48.7

BARLEY CASSEROLE



Barley Casserole image

Make and share this Barley Casserole recipe from Food.com.

Provided by Aroostook

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup barley
1 small onion, chopped
3 tablespoons butter
3 cups chicken broth
1 cup salsa
salt & pepper

Steps:

  • Heat oven to 350 F degrees.
  • Melt butter and saute onion and barley.
  • Pour mixture into a casserole dish.
  • Add rest of ingredients.
  • Cook 1 hour covered.

CHICKEN, BARLEY, AND SPINACH CASSEROLE



Chicken, Barley, and Spinach Casserole image

Full of healthy ingredients, this wonderfully comforting almond-topped casserole will wow even spinach-phobes.

Yield Serves 4; 1 1/2 cups per serving

Number Of Ingredients 13

Cooking spray
2 teaspoons olive oil
1 medium onion, chopped
1 medium carrot, finely chopped
2 medium garlic cloves, minced
1 1/2 cups sliced mushrooms, any variety or combination
1 pound boneless, skinless chicken breasts, cooked without salt, all visible fat discarded, cut into 1/2-inch cubes
2 cups water
1 teaspoon sodium-free powdered chicken bouillon
1/2 teaspoon pepper
1 cup uncooked quick-cooking barley
10 ounces frozen chopped spinach, thawed, drained, and squeezed until very dry
2 tablespoons sliced almonds, dry-roasted

Steps:

  • Preheat the oven to 350°F. Lightly spray a 2-quart glass casserole dish with cooking spray. Set aside.
  • In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion, carrot, and garlic for 3 minutes, or until the onion is soft, stirring frequently.
  • Stir in the mushrooms. Cook for 3 minutes, or until soft, stirring frequently.
  • Stir in the chicken, water, bouillon, and pepper. Cook, covered, for 2 minutes, or until the mixture reaches a boil.
  • Stir in the barley. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender and the water has almost been absorbed. Remove from the heat.
  • Stir in the spinach. Spoon into the casserole dish. Sprinkle with the almonds.
  • Bake for 15 minutes, or until heated through.
  • (Per serving)
  • Calories: 338
  • Total fat: 6.5g
  • Saturated: 1.0g
  • Trans: 0.0g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 3.0g
  • Cholesterol: 66mg
  • Sodium: 148mg
  • Carbohydrates: 38g
  • Fiber: 8g
  • Sugars: 4g
  • Protein: 35g
  • Calcium: 146mg
  • Potassium: 1,019mg
  • 2 starch
  • 2 vegetable
  • 3 lean meat

PEARL BARLEY CASSEROLE



Pearl Barley Casserole image

This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini.

Provided by Pjaros

Categories     Side Dish     Grain Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 8

3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
1 cup pearl barley
1 (8 ounce) package sliced fresh mushrooms
1 green bell pepper, chopped
2 cups chicken broth
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
  • Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 46.5 g, Cholesterol 22.9 mg, Fat 9.6 g, Fiber 9.9 g, Protein 7.7 g, SaturatedFat 5.7 g, Sodium 96.6 mg, Sugar 4.1 g

CHICKEN AND BARLEY BAKE



Chicken and Barley Bake image

Make and share this Chicken and Barley Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup water
1 cup chopped onion
3/4 cup chopped carrot
1/2 cup uncooked pearl barley
1 1/2 teaspoons instant chicken bouillon granules
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon poultry seasoning
1 -1 1/4 lb skinless chicken thigh
salt
black pepper

Steps:

  • In a medium saucepan, combine the first 8 ingredients.
  • Bring to a boil; lower heat, cover, and simmer 10 minutes.
  • Transfer hot barley mixture to an ungreased 2-quart baking dish.
  • Place the chicken on top of barley mixture.
  • Sprinkle chicken with salt and pepper.
  • Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.

Nutrition Facts : Calories 255.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 94.3, Sodium 552.6, Carbohydrate 26.6, Fiber 5.3, Sugar 3.1, Protein 25.8

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