delicious barley bake

Ingredients

• Servings: 12
• 2 cups barley
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 cup chopped celery
• 1 cup chopped carrots
• 6 cloves garlic, minced
• 1 cup chopped onion
• 2 cups sliced mushrooms
• 1 yellow zucchini, cut into half moons
• 1 cup fresh green beans, trimmed and cut into 1 inch pieces
• 2 cups broccoli florets
• 1 (4 ounce) package cream cheese, softened
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/3 cup sour cream
• 1/4 cup grated locatella cheese
• 1/4 cup grated parmesan cheese
• 1 tablespoon garlic powder
• 1/2 teaspoon ground nutmeg
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon ground thyme
• 1 cup green peas
• 1 cup whole kernel corn
• 1 cup roasted red peppers, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cups shredded cooked chicken
• salt and ground black pepper to taste
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat an oven to 350 degrees f (175 degrees c).
• bring the barley and chicken broth to a boil in a saucepan over high heat. cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
• heat the olive oil in a skillet over medium heat. stir in the celery, carrots, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the mushrooms, zucchini, green beans, and broccoli. continue cooking and stirring until the broccoli is tender, about 5 minutes more. remove skillet from heat.
• combine cream cheese, cream of chicken soup, sour cream, locatella cheese, parmesan cheese, garlic powder, nutmeg, oregano, basil, and thyme in a large bowl, mixing until smooth. stir in the prepared barley, peas, corn, roasted red peppers, spinach, and shredded chicken. season with salt and pepper. spread mixture into a large baking dish and top with mozzarella cheese.
• bake in the preheated oven until bubbly, and cheese has melted, 20 to 30 minutes.