Chicken Mushroom And Barley Casserole Recipes

CHICKEN MUSHROOM BARLEY CASSEROLE

Steps:

• Preheat oven to 425º F.
• Cut the chicken into bite size pieces, slice the mushrooms, rinse the barley, dice the bacon and onion, measure out chicken broth.
• In a skillet or dutch oven heat the bacon over medium heat. Cook for about 4 minutues.
• If there is too much fat, you can soak some up with a paper towel. Add the onion and cook for about 3 minutes to soften.
• Add the diced chicken, and cook for about 4 minutes so meat is no longer pink.
• Toss in the sliced mushrooms and cook for about 4 minutes so they start to cook down and release liquid.
• Remove the pan from the heat.
• If you have used a dutch oven, you can continue with the recipe in the same pot. If you have used a skillet, prepare a casserole dish with cooking spray.
• Add the rinsed barley, chicken broth and seasonings to the cooked ingredients. Combine and place in the casserole dish, or leave in the dutch oven.
• Cover and place in the oven. Bake for about 1 hour.
• Remove from oven, dish into bowls and garnish.

BARLEY, CHICKEN & MUSHROOM RISOTTO

Steps:

• In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.
• Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.

MUSHROOM BARLEY CASSEROLE

Steps:

• In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.

BARLEY CASSEROLE WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a covered casserole dish with butter.
• Heat 4 tablespoons butter in a skillet over medium-high heat. Cook and stir onion and celery until soft and translucent, 5 to 7 minutes. Add barley and cook until slightly brown, about 5 minutes.
• Pour chicken broth and mushrooms into the prepared casserole dish. Spoon in barley mixture and blend well.
• Bake in the preheated oven until liquid is absorbed and barley is tender, 1 hour to 1 hour 15 minutes.

CHICKEN & BARLEY CASSEROLE

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.

LAMB, MUSHROOM, AND BARLEY CASSEROLE

Steps:

• Simmer the barley in a small pot with most of the lamb broth, checking occasionally to see that the liquid has not boiled away, and adding more as needed. After 35-40 minutes, most of the liquid should be absorbed and the barley tender. Set aside. Meanwhile, heat the butter or oil in a small pan, and sauté the shallot until wilted. Add the mushrooms, and cook for 3-4 minutes, tossing occasionally. Splash in some white wine, and cook to reduce a little. Fill the bottom of a one-serving casserole with half the barley, then the mushrooms and lamb pieces, and finally the rest of the barley, seasoning each layer with salt and pepper and the herbs. Sprinkle the breadcrumbs on top, and drizzle a little olive oil over it. Bake in a preheated 350° oven for 20 minutes.

CHICKEN, BARLEY AND MUSHROOM SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion, celery, carrots and cook, stirring frequently, 3-4 minutes. Add chicken and keep stirring for about 3 or 4 more minutes, until lightly browned.
• Add broth, barley, sage, thyme, salt, pepper and bay leaves. Turn to low, cover and simmer for 30 minutes or until barley is cooked.
• Add mushrooms and parsley and cook for about 10 more minutes or until mushrooms are heated through.

MUSHROOM AND BARLEY CASSEROLE

Steps:

• Saute the chopped onion and chopped celery in 1/4 C butter or 1/2 stick.
• Add 3°C barley and brown slightly.
• Butter the casserole dish with the remaining butter or margarine and pour in the chicken broth (2 cans) and 1 can chopped mushrooms.
• Add sauteed barley and vegetable mix.
• Bale 350 degrees F. for 1 hour -1 hour 15 minutes until the liquid is absorbed and the barley is tender.

MUSHROOM AND BARLEY CASSEROLE

Steps:

• Heat the oven to 350 degrees. Heat the butter in a heavy frying pan over medium-high heat. Sauté the mushrooms and until soft, 3 to 4 minutes. Transfer to an casserole dish.
• Fry the onions in the same pan until light golden, about 5 minutes. Add the barley and stir-fry until the kernels turn golden brown. Transfer the onion-barley mixture to the casserole, and add the stock. Cover and bake 1 hour. Check once or twice and add more stock, if necessary. Season to taste with salt and pepper. Serve garnished with dill.

CHICKEN, MUSHROOM AND BARLEY CASSEROLE

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.