Barley Chicken Casserole

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 cup uncooked pearl barley
• 2 1/2 cups chicken broth
• 1/2 cup Parmesan cheese, grated

Directions

1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
3. Add chicken and season with oregano, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Cook until chicken is cooked through, about 8 minutes.
4. Add barley and chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until barley is cooked, about 15 minutes.
5. Transfer to a 9x13-inch baking dish and top with Parmesan cheese. Bake until the cheese is melted and bubbling, about 15 minutes.
6. Serve warm.

Interesting Facts

• Barley is a type of whole grain that is rich in fiber and a good source of protein.
• Smoked paprika is a type of ground pepper that is smoked over an open flame, giving it a unique smoky flavor.
• This casserole can be made ahead of time and refrigerated for up to 3 days.
• This casserole can be frozen for up to 3 months.