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    You are in: Home / Recipes / Chicken and Barley Bake Recipe
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    Chicken and Barley Bake

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    2 Total Reviews

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    • on October 12, 2010

      I've made this several times now and I like it a lot, but at first I always had to microwave the barley at the end to get it done. I would suggest either using rolled barley instead of pearl or simmering it for 25 minutes or so with the spices before adding the veggies (then simmer 10 more minutes before putting everything in the oven.) I also like to use fresh sage and curry powder instead of poultry seasoning and add celery.

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    • on November 19, 2008

      Awesome recipe! I too altered it a bit to make it stovetop friendly. I used 4 oz. of cooked shredded chicken which I added to the pan with all the other ingredients (excluding the quick-cooking barley I used). I cooked this on the stovetop for 10 minutes before adding in the barley. After I added the barley I added another 1/2 c. water since things were starting to stick. I cooked the dish for another 15 minutes total and then let it rest for 5 minutes. It was delicious and I will try making it again and may add celery and omit the chicken for a vegetarian dish!

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    Nutritional Facts for Chicken and Barley Bake

    Serving Size: 1 (266 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 255.5
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 1.2 g
    Cholesterol 94.3 mg
    Sodium 552.5 mg
    Total Carbohydrate 26.5 g
    Dietary Fiber 5.3 g
    Sugars 3.0 g
    Protein 25.8 g


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