Chicken & Barley Casserole

Adapted from Bob’s Red Mill Natural Foods

  • 2 1/2 ozs onion soup mix
  • 4 ozs barley
  • 4 ozs brown rice
  • 2 lbs chicken breast halves skinless
  • 4 cup water
  • 10 3/4 ozs low-sodium cream of mushroom soup
  • 1 tbsp parsley
  • 2 ozs slivered almonds
Preheat oven to 350. Prepare a 9"x13" pan with cooking spray. Layer bottom of dish with rice, barley and onion soup mixes. Place chicken breasts on top of mixture. In a mixing bowl, combine mushroom soup and water. Mix well. Pour over chicken breasts. Sprinkle top evenly with parsley and almonds. Bake for one and half hours, or until chicken is cooked through and liquid has been absorbed
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Posted: 7/17/2014
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WW Points* : 4.29
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 228
Calories from Fat 34 (15%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 52g 17%
Sodium 796mg 33%
Potassium 27mg 9%
Total Carbohydrate23g 8%
Dietary Fiber 3g 12%
Sugars 3g
Protein 24g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.