- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 282.2
- Total Fat: 1.6 g
- Cholesterol: 55.0 mg
- Sodium: 1,790.5 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 8.6 g
- Protein: 29.9 g
Chicken Tomato Bean Barley CasseroleSubmitted by: NATUREPHOTO
IntroductionI think many modifications ago this recipe had its origins in a 7 layer casserole from a church cookbook I think many modifications ago this recipe had its origins in a 7 layer casserole from a church cookbook
1/2 cup Hulled Barley, Berry Farms (may substittue pearl barley_
1/2 cup Onions, .5 cup, chopped
1 cup Green Peppers (bell peppers), chopped
1 stalk Celery, chopped
2 cans Green Giant kitchen Cut Green Beans, drained and rinsed
1 15 oz can Tomato Sauce,
1 package Soup, LIPTON, RECIPE SECRETS ONION, Mix, Dry
3/8 tsp tony cachere salt free seasoning
1/2 tsp Thyme, ground
1/2 tsp Poultry seasoning,
1/2 cup Water, tap, .5 cup (8 fl oz) (
1 lb boneless, skinless chicken breast,
If using hulled barley, precook it in about 1/2 cup of water for about 15 minutes. If using pearl barley, precooking is not necessary.
Pour barley in a circle around the edge of a corning ware dish leaving the center empty. Layer the onions, celery, onion, and bell pepper in the center.
Pour half the tomato sauce mixture over barley and vegetables. Arrange chicken on top the vegetables. Pour the rest of the tomato sauce mixture
over the top of the chicken.
Cover with a glass lid.
Bake on microwave/convection at 350 degrees F for 50 minutes with cover on. Remove cover and bake another 30 minutes or bake at 350 degrees F for about 90 minutes, remove cover and bake another 30 minutes
Number of Servings: 4
Recipe submitted by SparkPeople user NATUREPHOTO.