Chicken, Squash and Barley Casserole is a satisfying one-pot meal.
Chicken Squash Barley Casserole uses left-overs.
Do you have leftover chicken you want to use up? Chicken Squash Barley Casserole is for you. I love whole-grain pearled barley; it's so chewy and delicious. It's my favorite ingredient in Campbell's Beef Vegetable Soup.
I had some left-over grilled chicken breasts, cooked barley, and roasted butternut squash. I wanted to combine them into a meal. After looking through a few cookbooks, I decided to take the concepts of several recipes and make a casserole that used all three ingredients. So I mixed them, along with a few œstandard items (onion, garlic, broth), into a flavorful casserole. The result was delightful and filling!
If you have to cook everything from scratch and cannot use leftovers, you'll have to add about 30 minutes to the timing for the recipe.
What You Need
For this recipe, you will need a saute pan, knife, cutting board, measuring cups, and spoons. You also need pearled barley, a pot for cooking it (if you haven't precooked it), and a jelly roll pan for roasting your squash.
Chicken, Squash and Barley Casserole Recipe
Ingredients
- 1 medium onion diced
- 1 clove garlic minced
- 2 tablespoons olive oil
- 3 cups barley cooked
- 4 cups butternut squash cubed and roasted
- 2 chicken breasts about 12 ounces, grilled and diced
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup craisins
- 1½ cup chicken broth
Instructions
- Sauté the onion in olive oil until transparent.
- Add the garlic and cook for about 1 minute.
- Mix all the remaining ingredients, warm for 2-3 minutes until hot.
- Serve hot.
Notes
Nutrition
You May Also Like These Recipes
- Whole Grain French Barley Salad
- Barley Apple Walnut Salad
- Barley with Green Beans Parmesan
- Barley Risotto
Lois Carter Crawford is an author, home chef, health advocate, and food coach who fought her way back from several debilitating health issues, including a moderate heart attack! She discovered that inflammation caused by the food she ate was the underlying cause of most of her health problems and developed a method and tools to help others research their food sensitivities.
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