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If you’re looking for a comforting casserole that’s easy to prepare and delicious, this is the one to try this week. I used a vintage Le Creuset casserole dish to bake. You’ll need a 2 – 2 1/2 quart casserole dish.
A little tip here. Cook the barley FIRST so it will be ready to be mixed in with the casserole ingredients when the creamy portion is ready. I think the next time I make this dish, I may add a cup of steamed chopped carrots!
Cooking Spray for baking dish
4 T. unsalted butter, divided
1/3 cup chopped onion
1 t. chopped garlic
3 T. all-purpose flour
1/3 cup dry white wine
1 1/2 cup chicken stock
4 oz. cream cheese, cubed
1/4 cup grated Parmesan cheese
kosher salt
freshly ground black pepper
2 cups shredded rotisserie chicken
3 cups cooked pearled barley
8 oz. green beans, steamed and chopped
1/4 cup chopped flat leaf parsley
1 cup crumbled cheese crackers (I used Cheese-Its)
Preheat oven to 425 degrees F. Lightly grease a 2-quart baking dish.
While you prepare the filling, go ahead and let the barley cook because it’s going to take about 40 – 45 minutes to cook.
Melt 3 tablespoons butter in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until caramelized, 8 to 10 minutes. Whisk in flour and cook, whisking constantly, 1 minute. Gradually whisk in wine and stock. Bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 4 to 6 minutes.
Whisk in cream cheese, one piece at a time, then Parmesan, until smooth. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Stir in chicken, cooked barley, green beans, and parsley. Transfer mixture to the prepared pan.
Melt the remaining tablespoon butter in a microwave-safe bowl. Add cheese crackers and stir to coat; sprinkle over casserole. Bake until golden and bubbly, 25 to 30 minutes.
Let stand 10 minutes before serving.
From Country Living.
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