Chicken and Barley Casserole

A creamy casserole, good for winter nights. You can substitute regular milk for the evaporated milk if you like.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 3  ounces cream cheese, softened
• 1 (10 ounce) can  cream of chicken soup
• 1⁄2 cup evaporated milk
• 2  tablespoons olive oil
• 1  medium yellow onion, diced
• 1  garlic clove, minced
• 2  cups cooked barley
• 2  cups  cooked chicken, cubed
• 1⁄2 cup  shredded cheddar cheese

Directions

1. Preheat the oven to 350º. Grease a 13 by 9 inch baking dish.
2. Combine the cream cheese and soup, then whisk in the evaporated milk.
3. Saute the onions in the olive oil for 5 minutes. Add the garlic and cook for 30 seconds, until it is fragrant.
4. Add the onions, barley, and chicken to the soup mixture, stirring well to combine.
5. Pour into the greased baking dish and top with the cheese.
6. Bake, covered, at 350º for 35 minutes. Uncover and bake for an additional 15 minutes. Let sit for 5 minutes before serving.