Chicken and Barley Bake

Chicken and Barley Bake

4.1 of 5 (18)
editors choice
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.1
  • Total Fat: 2.4 g
  • Cholesterol: 34.0 mg
  • Sodium: 65.5 mg
  • Total Carbs: 46.0 g
  • Dietary Fiber: 9.5 g
  • Protein: 13.9 g

View full nutritional breakdown of Chicken and Barley Bake calories by ingredient


Introduction

An easy to make recipe that's full of Vitamin A. An easy to make recipe that's full of Vitamin A.
Number of Servings: 4

Ingredients

    1 cup onions, raw, chopped
    1 cup carrots, raw, chopped
    1 cup water (8 fl oz)
    1 cup barley, pearled, raw
    1 clove garlic, chopped
    2 tbsp parsley
    1/2 tsp poultry seasoning
    1 cube chicken bouillon
    4 chicken thighs

Directions

Preheat oven to 350*F.
In a medium saucepan, combine onion, carrots, water, barley, bouillon powder, poultry seasoning and garlic.
Heat mixture until boiling.
Pour hot mixture into 1.5 qt casserole dish or 9 x 9 baking dish.
Arrange chicken thighs atop mixture.
Bake, covered, at 350 for 1 hour or until barley and chicken are tender. Sprinkle with parsley.
You could probably also use broccoli, spinach or another veggies in place of carrots.
You can also take cover off for last 15 minutes of cooking for browner chicken.


Number of Servings: 4

Recipe submitted by SparkPeople user TRACYZABELLE.

Member Ratings For This Recipe


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    Incredible!
    2 of 2 people found this review helpful
    I based my rating on the small changes that I made to this recipe on the advice of the other cooks. I too used 2 cups of water(barley cooked just right,not to dry not to wet) as well as added brocolli, red peppers and mushrooms - 1/31/08


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    2 of 2 people found this review helpful
    This could very easily be made on the stovetop and I think I may do that. Maybe instant barley has a 1-1 water ratio but regular is more like 2-1. I will definitely add green veggies and probably cayenne. Maybe curry. - 11/7/07


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    Incredible!
    1 of 1 people found this review helpful
    I used leftover rotisserie chicken in place of the chicken thighs and frozen mixed veggies. Great casserole without the need for a cream of...soup base. - 3/9/12


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    O.K.
    1 of 1 people found this review helpful
    The extra water was definitely needed, as suggested by others. My family thought the recipe was a little boring, and all thought something like broccoli or mushrooms would be better than carrots in this recipe. - 1/13/12


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    Incredible!
    1 of 1 people found this review helpful
    My picky kids ate this! I added broccoli to the current vegtables and also used Penzey Northwoods seasoning as the poultry seasoning. Would increase water to 1.5 cups. (Two cups -- per other comments-- was too much.) - 12/28/11


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    Incredible!
    1 of 1 people found this review helpful
    Will make again. I added mushrooms, zucchini, and sage. My husband and I both thought it tasted like chicken soup as a casserole. - 4/9/10


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    Incredible!
    1 of 1 people found this review helpful
    I was sooo good I will make it often. Had 1 cup leftover barley mix froze it and will add can of chicken broth and leftover diced chicken from another recipe for a quick soup. - 8/30/08


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    Very Good
    1 of 1 people found this review helpful
    This is becoming one of our family favorites. I mix it up a bit by adding different veggies every time I make it. Husband now requests this about once a week. It's easy to keep frozen chicken and barley around just for this recipe. - 1/16/08


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    Very Good
    1 of 1 people found this review helpful
    My kids really enjoyed this. I added zucchini and used more water. I think I might try it in a skillet on the stove top next. Thanks for posting it! - 11/30/07


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    1 of 1 people found this review helpful
    I would make this with chicken breast instead of chicken thighs but I think that's just personal taste. I agree as well that more water is needed when boiling. Overall very easy to make especially if you buy pre-diced and shredded veggies. I love barley and it's nice to see it outside of a soup! - 10/4/07


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    Very Good
    Very good, easy to make. Adding Broccoli sounds colorful and I plan to try that next time.
    - 2/28/15


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    Good
    will add more veggies next time. - 5/6/12


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    Incredible!
    I added chipotle peppers in adobo sauce. YUM! - 1/9/11


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    Very Good
    I had to omit the garlic and onion due to a guest's allergy, but it was still good. Easy to make and we'll be making it again with the onion and garlic. - 12/21/09


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    Very Good
    Very good and easy to make. - 3/13/08


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    Very Good
    I made this bake with broccoli, red pepper, and mushrooms instead of carrots. I loved it! I did increase the water for the barley also - 11/11/07


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    Good
    This was tasty. I agree, more vegetables would have made it better. The cooking time for the barley was ok for us. It was a little crunchy on the edges where it dried the barley a little. Never had barley before - this was good. This one is going on our list of staples. - 3/14/07


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    Good
    Tasty, better with a green veggie... Barley took a long time to cook and more water than the recipe called for. But we liked it and will definitely make it again. - 3/6/07