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.
Chicken Mushroom Barley Casserole Needs:
- Chicken stock
- 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.
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.
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Check out some of my great chicken recipes:
Chicken Mushroom Barley Casserole
- 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)
- 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.