Chicken Barley Casserole

Chicken Barley Casserole

2	cups	chicken broth or bouillon
1/2	lb	quick pearled barley (1 cup before cooking)
3	Tbs	butter
1/2	cup	onion, chopped
8	oz	fresh mushrooms, sliced

1	cup	cooked chicken, bite-size pieces
1/2	cup	plain yogurt
3/4	cup	Monterey jack cheese, shredded (3 oz.)
1/2	tsp	sea salt (or to taste)
2	tsp	dried parsley (1-2 tsp to taste)

1	Heat broth to boiling in large saucepan. Add barley. Cover. Simmer about 20 minutes or until tender.
2	Meanwhile melt butter in frypan. Sauté onion until transparent. Add mushrooms. Sauté lightly just until juices appear. Remove from heat. Set aside.
3	Combine chicken, yogurt, and 1/2 C cheese.
4	When barley has finished cooking, remove from heat. Add mushroom and chicken mixtures, and season to taste with sea salt. Transfer to large greased casserole dish. Sprinkle with remaining cheese and parsley. Bake in 350° oven for 30 minutes.

This recipe is very easy to make, and is good served with steamed veggies and a salad. Makes 8 servings.

Source

Source: The Encyclopedia of Creative Cooking - 1985