Ingredients for Barley Chicken Casserole
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 cup quick-cooking barley
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 0 cup water
- 2 cups cooked chicken, shredded
- 0 sprigs fresh parsley
- 1 teaspoon dried thyme
- 0 teaspoon dried sage
- 0 teaspoon dried tarragon
- 1/2 cup chicken broth
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Barley Chicken Casserole
- Preheat oven to 350°F (175°C).
- Grease a 2-quart baking dish.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 medium onion, chopped, and 2 celery stalks, chopped. Cook and stir until tender, about 5-7 minutes.
- Add 1 cup of barley and cook for about 2 minutes, stirring frequently, until lightly golden brown.
- In a medium bowl, combine 2 cups cooked chicken, shredded, 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup chicken broth, 1/4 cup milk, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the barley mixture to the bowl and stir well to combine.
- Pour the mixture into the prepared baking dish.
- Cover and bake for 1 hour and 15 minutes, or until the liquid is absorbed and the casserole is bubbly.
- Let stand for 10 minutes before serving. Stir well before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
6g
Fat
39g
Carbs
9g
