Recipe Categories
Poultry
Casseroles 
Chicken Casseroles

Granny's Dark Chicken Bacon Barley Casserole

4 strips bacon, fat removed and meat finely chopped
1 large onion, sliced
2 carrots, diced
12 button mushrooms, quartered (feel free to substitute)
2 1/2 cups chicken stock
1 cup barley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried parsley
bay leaf to taste
ground black pepper to taste
1 green bell pepper, diced
4 pieces chicken (use any parts, but dark meat works best)


Preheat oven to 375 degrees F

In a large skillet, fry bacon until browned. Reserve bacon fat for sautéing chicken later. Add onions and carrots to skillet and sauté 2 minutes.

Add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. Mix all together and spread mixture in a 9x13 inch baking dish. Add green bell pepper on top and stir to settle.

Heat reserved bacon fat in skillet 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.