Chicken Casserole Recipe with Mushrooms and Barley
This is a simple chicken casserole recipe, but is still a healthy meal-in-one dish. The mushrooms and butter
combine beautifully to add a touch of richness to the dish.
Preparation Time: 25 min
Cooking time: 1 hour
Pre-heat oven to : 190°C (375°F, gas mark 5)
No. of servings: 4
- 8 chicken pieces
- 1 large onion, peeled and finely chopped
- 200g mushrooms sliced
- 1 cup fresh or frozen peas
- 1 cup pearl barley
- 2 cups chicken stock
- 2 tablespoons olive oil
- 30g (1 ounce) butter
- salt and pepper to taste
Fresh parsley roughly chopped
- Heat half of the oil and half of the butter in the casserole and gently
brown the chicken.
- Remove the chicken and reserve.
- Add the onion and gently fry until softened.
- Add the rest of the butter and oil and the mushrooms.
- Stir-fry the mushrooms for a few minutes.
- Stir in the barley, add the chicken stock and season with salt and pepper
- Cover tightly and bake in the oven for 50 minutes.
- Remove from the oven and stir in the peas.
- Return to the oven for 10 minutes.
- Check that the barley and chicken are tender. Adjust the seasoning, sprinkle with
the parsley and serve.
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