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.
I love using my enameled cast-iron casserole dish for this recipe. Everything can be cooked in one pan.Alternatively, a dutch oven will work great. You can also use a large skillet for the pre-cooking then combine all the ingredients in a large casserole dish and place it in the oven.
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