Barley Chicken Casserole

"Got this one off a box of barley. The original recipe was just "Hot Barley Casserole" so I added a bit to it. Nothing fancy here - just yummy chicken and good chewy barley. The original recipe didn't have much in the way of seasonings - I usually add some thyme or sage or other herbs."
photo by patti k. photo by patti k.
photo by patti k.
Ready In:
1hr 35mins




  • Heat oven to 350.
  • Grease a 2 quart baking dish.
  • In a large skillet over medium heat, melt butter.
  • Add onion and celery, cook and stir till tender.
  • Add barley, cook about 2 minutes or till light golden brown, stirring frequently.
  • In a medium bowl, combine remaining ingredients.
  • Add barley mixture, mix well.
  • Pour into prepared baking dish.
  • Cover and cook about 1 hour and 15 minutes or until liquid is absorbed.
  • Stir well before serving.

Questions & Replies

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  1. mondayma1
    Is the barley in this recipe already cooked (leftover?) or uncooked?


  1. krshepansky
    I added 3/4c of finely diced carrot to the onions and celery. When almost soft I added 3 minced cloves of garlic. I made my own condensed cream of chicken soup. Used chicken broth for the liquid. I also added 3/4c thawed sweetlet peas when mixing. For seasoning I used lemon and herb seasoning mix (about 2t), some freshly ground black pepper and about 1/2t of salt. I used pot barley and 2c of diced chicken breast that was soaked in broth so it was nice and moist. Will try with different vegetables another time and more vegetables as for 6 it only worked out to about 1 serving of vegetables per person so I had to make a side salad. Enjoyed by all.
  2. Pinay0618
    Thumbs up all around the table! I added garlic, poultry seasoning, mushrooms and green beans. I could only find quick barley in my store, which knocked the bake time down to about half an hour, but I'm sure I'd enjoy the texture better with regular barley.
  3. jmhaan
    This was a great recipe. Makes a lot for two people, so I froze single servings and take them out for a quick and healthy dinner!
  4. TattooedMamaof2
    This is alright, it is inexpensive and easy to prepare. I used chicken stock instead of water and added some garlic and a pinch of thyme. But in my opinion the flavors were still lackluster, and it takes longer to bake than my family's willing to wait for dinner.
  5. Clarely
    This was OK...I added a little thyme and garlic as others have suggested. I might not have gotten the balance right. I like barley as a change of pace from rice though, so I might try this again with more flavors.


  1. TattooedMamaof2
    This is alright, it is inexpensive and easy to prepare. I used chicken stock instead of water and added some garlic and a pinch of thyme. But in my opinion the flavors were still lackluster, and it takes longer to bake than my family's willing to wait for dinner.
  2. Targetgirl
    This was exactly what I was looking for when I wanted to do something with that bag of barley I'd bought. I added some chopped portobello mushrooms to the celery and onions, used a dried little thyme, and subbed a can of low-sodium, fat free chicken broth for the water but otherwise followed the recipe to a tee. I'd really forgotten just how easy and flavorful a barley casserole could be. Thanks for sharing a wonderful recipe!
  3. sugarpea
    This was gobbled up in no time. I made some homemade creamed chicken soup using broth and subbed 2T olive oil for the 1/3 cup butter. I took your suggestion, pattikay, and used 2tsp of poultry seasoning. There were no leftovers.


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