This Chicken Mushroom Barley Casserole is sure to please. It reminds me of baked barley risotto.
A one-dish dinner that is so hearty, and leftovers are absolutely delicious the next day. It even has a hint of bacon.
Casseroles are such a great dinner option. Jam-packed with ingredients and always so full of flavour.
Perfect for feeding a crowd, potlucks, or when life gets busy, cook once eat more than once.
RECIPE and INSTRUCTIONS for this baked barley casserole can be found at the bottom of this post.
We love mushrooms in recipes. They work in soups, sauces, appetizers, and more. Here are a few of our favourites:
- Creamy Mushroom Soup – made with fresh and dried mushrooms.
- Beluga Pasta Sauce – uses black lentils in place of meat.
- Vegan Mushroom Pate – is a great alternative to the traditional meat-based spread.
- Pierogi Sauce – the best topping ever. Try it on steak!
- Herbed Gnocchi – pairs perfectly with mushrooms in the sauce.
- Grilled Mushroom Caps – the perfect bbq meal.
- Vegetable Barley Lentil Soup – comfort food season perfection.
Chicken Mushroom Barley Casserole Needs:
- Chicken
- Bacon
- Mushrooms
- Barley
- Onion
- Chicken stock
- Seasoning
- Garnish (optional)
Nothing fancy, no trying to hunt down special ingredients. Barely is so great to work with. The perfect alternative to rice.
Including whole grains really gives a nutritional boost to recipes. Have you tried my Buckwheat Scallop Salad? Perfect for summer eating on the patio.
One-Pot Baked Barley Is Super Easy
This barley recipe is made in one dish. From stove-top to oven, to table. I have included all the directions in the recipe card below. Also, check out the recipe tips.
- Precut all the meat and veggies.
- Prepare the stock.
- Rinse the barley.
- Cook the bacon and the onions.
- Add the chicken and mushrooms.
- Toss in the barley and stock.
- Cover and bake.
In about an hour, dinner is ready to serve. Dish into bowls and garnish. I used some fresh chives.
This all-in-one main dish is so hearty and delicious. Leftovers are even better the next day.
Recipe Tips/Suggestions
Chicken – for this recipe I used skinless, boneless chicken breasts. Chicken thighs would be a great alternative. You could also use ground chicken or turkey if you wish.
Bacon – I like thick-cut bacon, but any bacon will work in this dish. You can use turkey bacon, but it will not produce the same flavour.
Stock – chicken stock was used here. Mushroom stock would also be delicious. Vegetable stock is also a great option.
Mushrooms – fresh is best in this recipe. White or cremini are super easy to find in the grocery store.
Seasonings – simple salt and pepper is all you need. Want to spice it up? Try adding some Greek or Italian seasoning. No-salt seasoning is also good.
Onion – any variety will work. White, red, Spanish. Leeks would also be great.
Garnish – chives were used here. Try parsley, thyme or even some grated cheese.
Storing – leftovers should be kept covered in the fridge. They will keep for several days.
Re-heating – can be done in the oven or in the microwave.
Freezing – this casserole can be frozen for several months. Be sure to place in a sealed container, or cover well with foil. Thaw overnight in the fridge, or reheat from frozen.
Frequently Asked Questions
Pot barley also called hulled barley is the most nutritious, and is considered a whole grain. It still contains the layer of bran. The texture is chewy with a nutty taste.
Pearl barley is polished to remove the outer bran layer. It contains less fibre, is softer in texture and is used in things like beef and barley soup.
Yes, you can however, the cooking times will be different. Pearl barley takes approximately 25-30 minutes to cook. Hulled barley takes about 50 minutes. Always rinse either type before cooking.
Rich in fibre and protein. Contains vitamins and minerals and has a lower glycemic index. Here is a great link to the nutritional profile.
Check out some of my great chicken recipes:
Looking for more casserole ideas?
Chicken Mushroom Barley Casserole
Ingredients
- 1 pound boneless skinless chicken breasts
- 8 ounces fresh mushrooms (sliced)
- 1 ounce onion
- 1 ¼ cups pot barley (rinsed)
- 3½ cups chicken broth
- 2 ounces thick bacon (diced)
- Salt & pepper (to taste)
- 1 tablespoon chives for garnish (optional)
Instructions
- Preheat oven to 425º F.
- Cut the chicken into bite size pieces, slice the mushrooms, rinse the barley, dice the bacon and onion, measure out chicken broth.
- In a skillet or dutch oven heat the bacon over medium heat. Cook for about 4 minutues.
- If there is too much fat, you can soak some up with a paper towel. Add the onion and cook for about 3 minutes to soften.
- Add the diced chicken, and cook for about 4 minutes so meat is no longer pink.
- Toss in the sliced mushrooms and cook for about 4 minutes so they start to cook down and release liquid.
- Remove the pan from the heat.
- If you have used a dutch oven, you can continue with the recipe in the same pot. If you have used a skillet, prepare a casserole dish with cooking spray.
- Add the rinsed barley, chicken broth and seasonings to the cooked ingredients. Combine and place in the casserole dish, or leave in the dutch oven.
- Cover and place in the oven. Bake for about 1 hour.
- Remove from oven, dish into bowls and garnish.
Robin
Easy one pot meal. My only caution is to not cook the chicken bites to 100% “no pink” in step 5; in the end it comes out a little dry. So my husband and I added some cheese on top to help offset the dry chicken. Remember, it still has an hour in a 425 oven to cook through.
I also added peas, red bell pepper, and some carrots for color, nutrition and added flavor which turned out great. There’s not a lot of flavor so I added about 4 crushed and sliced cloves of garlic as well as a bit of Mrs. Dash garlic and herb seasoning which made it tasty. Overall, like with every recipe, make it your own and have a little fun with it.
Gloria Duggan | Homemade & Yummy
I am so happy you made this recipe work for you, as you said have fun and make it your own. I understand your comment about the chicken, that is a personal choice for sure. This is one recipe we really like, especially in the winter months.
87recipes.com
very good
Gloria Duggan | Homemade & Yummy
Thanks, glad you liked it.
Sue
I loved it !!! I love everything about it !
Thank you ! I rinsed barley several times.
Cooked the onions in bacon fat that I had in freezer. I keep bacon bits, so fried them a little. I did not have fresh mushrooms, so I measured 1.5oz dry(I had shiitake and pheasant that my daughter dried) Rehydrated x30min in combo of HOT 1c. Chicken broth and 1c. Water. Followed recipe!
Gloria Duggan | Homemade & Yummy
So glad you enjoyed this chicken and mushroom casserole with barley. It is a winner in our house too.
Angela
This was amazing! The entire family loved it…can’t wait to make it again!!
Gloria Duggan | Homemade & Yummy
It is such a simple and delicious recipe. A great use of barley.
Stephanie
A great dish to come home to – so delicious and comforting!
Gloria Duggan | Homemade & Yummy
I love comfort food season. Enjoy!
Thalia
If I use pearled barley instead of hulled do I still bake the casserole in oven for the full hour?
Gloria Duggan | Homemade & Yummy
Pearl barley usually cooks quicker, so just check during the baking to see when the consistency is cooked enough for you.
Ksenia
I was so excited for this recipe, and I’m happy to say it did not disappoint! I know, I know, people aren’t usually excited for barley bakes, but I had a bunch of it leftover from another dish I made and I was looking for good ways to put it to use. Well, this certainly fit the bill! Filling, easy, balanced and delicious.
Gloria Duggan | Homemade & Yummy
I love barley. This casserole is a staple around here.