Chicken and Barley Bake

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Chicken and Barley Bake

4.1 of 5 (18)
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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
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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.

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Member Ratings For This Recipe


  • 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 at 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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