CHICKEN BARLEY STEW
When it comes to soups and stews, I'm a year-round kind of gal.
Categories stews
Time 1h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat. Add the chicken, ½ teaspoon salt and ½ teaspoon ground pepper, and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.Heat the remaining 2 teaspoons of olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.Add the garlic, thyme and remaining ½ teaspoon salt and ½ teaspoons ground pepper. Cook for 1 minute.Stir in the pearl barley, chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the barley is tender, 50-60 minutes. Stir in the chicken and parsley. Serve.
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.
Provided by pattikay in L.A.
Categories Chicken
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 293.4, Fat 15.5, SaturatedFat 7.9, Cholesterol 48.6, Sodium 481.2, Carbohydrate 28.3, Fiber 5.9, Sugar 1.5, Protein 11.3
CHICKEN & BARLEY CASSEROLE
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!
Provided by Michelle Berteig
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
CHICKEN AND SPINACH CASSEROLE
Enjoy pasta with chicken and spinach - a delightful casserole dinner that can be made ready in 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 350°. Spray 1 1/2-quart casserole or square baking dish, 8 x 8 x 2 inches, with cooking spray. Cook and drain pasta as directed on package.
- While pasta is cooking, mix soup mix (dry) and milk in 1-quart saucepan. Heat to boiling, stirring constantly.
- Mix pasta, chicken and spinach in baking dish. Pour soup mixture over pasta mixture; stir gently to mix. Spread evenly. Sprinkle with cheese.
- Bake uncovered about 20 minutes or until bubbly and light golden brown.
Nutrition Facts : Calories 345, Carbohydrate 55 g, Cholesterol 25 mg, Fiber 4 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 960 mg
CHICKEN & PEARL BARLEY RISOTTO
Tender chicken and wholesome pearl barley with a light herby dressing make this a great low-calorie, low-fat weeknight dinner
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat a large saucepan over a medium-high heat and add the oil. Add the chicken and fry for 5 mins or until well-browned on all sides. Tip in the vegetables and cook for a further 5 mins until starting to soften. Add the garlic and pearl barley, then pour over 500ml water. Cover and leave to simmer for 25-30 mins, stirring occasionally.
- Meanwhile, put all the dressing ingredients in the small bowl of a food processor and blitz until very finely chopped. Transfer to a bowl and set aside until serving.
- When the pearl barley is soft, but still with a little bite, and most of the liquid has been absorbed, it's ready to serve. Season to taste and divide the risotto between two plates, adding spoonfuls of the dressing, to serve.
Nutrition Facts : Calories 463 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.3 milligram of sodium
CHICKEN AND BARLEY BAKE
Make and share this Chicken and Barley Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine the first 8 ingredients.
- Bring to a boil; lower heat, cover, and simmer 10 minutes.
- Transfer hot barley mixture to an ungreased 2-quart baking dish.
- Place the chicken on top of barley mixture.
- Sprinkle chicken with salt and pepper.
- Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.
Nutrition Facts : Calories 255.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 94.3, Sodium 552.6, Carbohydrate 26.6, Fiber 5.3, Sugar 3.1, Protein 25.8
SPINACH RICE CASSEROLE WITH CHICKEN
Make and share this Spinach Rice Casserole With Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, whisk the eggs until blended.
- Add the milk, onions, butter, parsley, thyme, salt, and Worcestershire sauce and mix well.
- Stir in the spinach, chicken, 2 cups cheese and the rice.
- Turn the mixture into a lightly sprayed or oiled 3-quart casserole or baking dish.
- Bake, uncovered, until bubbly, about 45 minutes.
- Sprinkle the remaining 1 cup cheese over the top and bake, uncovered, until the cheese melts, about 5 minutes longer.
Nutrition Facts : Calories 552.5, Fat 30.2, SaturatedFat 16.8, Cholesterol 204.4, Sodium 927.8, Carbohydrate 32.4, Fiber 3.5, Sugar 3, Protein 37.9
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