A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chicken and Barley Casserole
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- #13506
Looking for a comforting meal? This chicken and barley casserole blends tender chicken, barley, mushrooms, and almonds into a delicious, one-dish dinner. Pure comfort.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 teaspoons vegetable oil
2 onions, chopped
3/4 cup pearl barley
4 teaspoons chicken bouillon granules
2 cups cubed cooked chicken breast
2 cups sliced mushrooms
1/4 cup slivered almonds
directions
Preheat the oven to 350 degrees F.
In a large nonstick Dutch oven, heat the oil. Saute the onions and barley until the onions are wilted, 1-2 minutes. Add bouillon granules and 3 cups water, stirring until the the bouillon dissolves.
Bake 45 minutes, then add the chicken, mushrooms and half the almonds; stir to combine. Bake until the liquid is absorbed and the barley is tender, about 30 minutes longer. Serve, sprinkled with remaining almonds.
added by
supersalad
nutrition data
286 calories, 10 grams fat, 25 grams carbohydrates, 24 grams protein per serving.
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reviews & comments
May 15, 2011
Really good recipe! I did change a couple of things to fit what I had on hand. For example, I used only 1 onion and subbed walnuts for the almonds. The leftover chicken I used was quite flavorful to begin with, so make sure your chicken is well-seasoned or the recipe might end up bland. Hubby and I really enjoyed this.