Chicken and Barley Bake

    1 hour 40 min

    A wonderfully flavoured casserole, with everything in one dish. This bake is made with bacon, onion, carrots, mushrooms, green pepper and chicken. Delicious on cold winter nights.

    54 people made this

    Serves: 4 

    • 4 rashers bacon, fat removed and meat finely chopped
    • 1 onion, thinly sliced
    • 2 carrots, diced
    • 12 button mushrooms, quartered
    • 600ml chicken stock
    • 200g barley
    • 1 teaspoon dried thyme
    • 1 teaspoon dried marjoram
    • 1 teaspoon dried parsley
    • 1 bay leaf, crushed
    • ground black pepper to taste
    • 1 green pepper, chopped
    • 4 dark meat chicken pieces

    Prep:15min  ›  Cook:1hr25min  ›  Ready in:1hr40min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a large frying pan, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. Add onions and carrots to frying pan and saute 2 minutes. Add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. Mix all together and spread mixture in a 23x33cm or similar sized baking dish. Add green pepper on top and stir to settle.
    3. Heat reserved bacon fat in frying pan and brown chicken. Place browned chicken on top of barley mixture, cover baking dish and bake in the preheated oven for 1 hour and 10 minutes.

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    Reviews in English (41)


    This dish was easy and delish! I did not use the bacon, didn't have it in the house. It turned out great. Will make this again, thanks  -  07 Mar 2012


    We loved the premise of this recipe! But, I have to say, I did change it quite a bit. First, I doubled it and put it in a 9 x 13 pan. I left out the bacon and mushrooms and all of the spices. I used 4 cups of broth and 1 cup of water (broth comes in a 4 cup container) and added 2 cans of cream of whatever soup to add a bit of creaminess. For spices, I subbed in 4 T of curry powder which gave it a great spiceyness. I used leftover chicken, whatever I had on hand. Then, I chopped the veggies I had in the fridge and sauted them with the onions before mixing it all together. A mixing tip, mix the soup with the veggies and then stir into the broth and barely - makes the entire process go better. Topped with shreeded soy cheese... It took 1 hour 20 minutes to bake, but my oven tends to be slow. Over all, a great idea of a recipe that seems easily modifiable into whatever you happen to have on hand! We will definitly make this again.  -  16 Jan 2007  (Review from Allrecipes US | Canada)


    This was nice but bland. I made a few changes - I added celery (with the green peppers) to the veggies. I also added in some dried sweetened cranberries. I omitted the crushed bay leaves and bacon, and used olive oil to sautee the veggies. I used boneless chicken breasts instead of dark meat. If I make this again, I might add in 1/2 can (or a whole can) of creamy soup (crm of mushroom maybe?) to make the dish a little creamy. Great as leftovers. I sprinkled some crumbled blue cheese on the leftovers and it was really yummy!  -  04 Jan 2003  (Review from Allrecipes US | Canada)