Chicken & Barley Casserole

Name: Chicken & Barley Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 1814.36 g skinless chicken breasts, whole (about 4 pounds total); salt; pepper; paprika; 59.16-73.94 ml butter or 59.16-73.94 ml margarine; 113.39 g sliced mushrooms; 236.59 ml pearl barley; 1 medium onion, chopped; 4.92 ml dry basil; 2 (793.78 g) can chicken broth; 59.14 ml dry sherry; 255.14 g package frozen artichoke hearts, thawed; chopped parsley

Submitted by Michelle Berteig

"This is one of my family's favorite recipes. I've typed it here for posterity, as I keep losing my copy at home. You can make this in an electric skillet or in a large skillet on top of the stove. You can also use a cut up chicken, or a package of 6 thighs, or whatever your favorite chicken parts are, in this dish. Instead of frozen artichoke hearts, I've also used marinated ones. Enjoy!"

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photo by IngridH

Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 6

ingredients

1814.36 g skinless chicken breasts, whole (about 4 pounds total)
salt
pepper
paprika
59.16-73.94 ml butter or 59.16-73.94 ml margarine
113.39 g sliced mushrooms
236.59 ml pearl barley
1 medium onion, chopped
4.92 ml dry basil
2 (793.78 g) can chicken broth
59.14 ml dry sherry
255.14 g package frozen artichoke hearts, thawed
chopped parsley

directions

Sprinkle chicken with salt, pepper and paprika.
In a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add the chicken and cook until well browned on both sides. Add a little more butter if needed. Remove the chicken from the pan and set aside.
In the same pan, melt the remaining butter. Add the mushrooms and cook until soft. Remove mushrooms from pan and set aside.
Add barley and onion to pan. Cook, stirring, until onion is soft. Add basil and one 14 oz. can chicken broth. Bring to a boil, then cover the pan, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
Stir in the mushrooms and arrange the chicken pieces over the barley mixture. Pour the other can of chicken broth and sherry over all. Cover and simmer for 20 minutes. Gently mix in artichoke hearts and continue to simmer until barley is tender (about 10 more minutes).
To serve, skim off any excess fat and sprinkle with parsley.

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Reviews

This is delicious and looks beautiful. I used a lot of paprika, gave the sauce a nice color.

jsbair2003
Really super delicious recipe and great way to use barley! The breasts do get a little tough, so I might try and different separate way of prepping them or use thighs next time. Thanks for the keeper!

lolablitz
Great recipe, really enjoyed. Thanks!

m.lowenberg
Although I'm not the greatest fan of cooked mushrooms, I did include them when making this recipe (which I cut in half), but I only cooked them briefly until they were just fork-tender, & after setting them saide, I didn't add them again until the chicken was ready to be served! Other than that, however, the recipe was followed right on down & we really did enjoy this barley-based dish! Thanks for sharing the recipe! [Made & reviewed while in Great Britain with ZWT6]

Sydney Mike
This was a good basic recipe, but I think it could really be outstanding with a few changes. First, there needs to be much more seasoning. I was very generous with the salt, pepper and paprika on the chicken, which tasted very nice. However, with only the basil to season the rest of the dish, I thought it was kind of one-dimensional. The barley and artichokes really needed more flavor. Made for ZWT6.

IngridH

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RECIPE SUBMITTED BY

Michelle Berteig

United States

Busy professional, love to cook but have very little time. Married 32 years, no kids, but 3 cats who are my furry children. Very creative, hobbies include sewing, beadwork, knitting, crocheting, all types of handwork. Loved the old 'Zaar and had found lots of favorite recipes...

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