 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
Got this one off a box of barley. The original recipe was just Hot Barley Casserole so I added a bit to it. Nothing fancy here - just yummy chicken and good chewy barley. The original recipe didn't have much in the way of seasonings - I usually add some thyme or sage or other herbs. Ingredients:
1/3 cup butter |
2/3 cup chopped onion |
2/3 cup chopped celery |
1 cup barley |
1 (10 3/4 ounce) can condensed cream of chicken soup |
2 cups water |
1 -2 cup chopped cooked chicken |
1/4 cup minced fresh parsley or 2 tablespoons dried parsley flakes |
thyme (optional) |
sage (optional) |
tarragon, whatever you like (optional) |
Directions:
1. Heat oven to 350.
2. Grease a 2 quart baking dish.
3. In a large skillet over medium heat, melt butter.
4. Add onion and celery, cook and stir till tender.
5. Add barley, cook about 2 minutes or till light golden brown, stirring frequently.
6. In a medium bowl, combine remaining ingredients.
7. Add barley mixture, mix well.
8. Pour into prepared baking dish.
9. Cover and cook about 1 hour and 15 minutes or until liquid is absorbed.
10. Stir well before serving.
|
|