I really didn’t change much about this recipe. I only tweaked a few things because I wanted to recreate grandma’s dish but I wanted to put my spin on it too. So, I did just that. I actually chopped up Yukon gold potatoes and put them in this dish as well! This was awesome because it turned out to be a one dish meal. I love those types of meals. It didn’t even feel like a casserole either. I’m not knocking casseroles, I just make them all of the time. So, it was nice taking a break from the regular casserole! Try this dish and you will want to make it a regular in your home.
Check out what our friends from Country Living have to say about this:
“With creamy chicken and green beans topped with iconic cheese crackers, this dish is a nostalgic nod to Nanas everywhere.”
This is a casserole that brings back the memories!
Ingredients
- Cooking spray, for baking dish
- 4 tbsp. (1/2 stick) Land O Lakes unsalted butter, divided
- 1/2 sweet onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp. Gold Medal all-purpose flour
- 1/3 c. dry white wine
- 1 1/2 c. Swanson chicken stock
- 4 oz. Philadelphia 1/3-less-fat cream cheese, cut into pieces
- 1 oz. Parmesan cheese, grated (about 1/4 c.)
- Kosher salt
- Freshly ground black pepper
- 2 c. shredded rotisserie chicken
- 3 c. cooked pearl barley (from 1 uncooked c.)
- 8 oz. green beans, steamed and chopped
- 1/4 c. chopped fresh flat-leaf parsley
- 1 c. crumbled cheese crackers
Instructions
- Preheat oven to 425 degrees F. Lightly grease a 2-quart baking dish.
- 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, 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.
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Quick Tip: Serve with mashed potatoes.
Thanks again to Country Living for this amazing recipe.
