Go Back
–+ servings

Cherished Chicken Bake

ChickenDiner-StyleOvenPotluck
Time :1 hour 20 minutes
Yield :4 servings
Print
Share :
Add as Preferred Source on Google

The Scoop

If your current adult coping mechanism involves chasing nostalgia and craving food that feels like a warm hug, this is about to become your new hyper-fixation meal!
Enter the Cherished Chicken Bake!
This recipe takes the absolute elite comfort of a vintage casserole and upgrades it for the modern kitchen. We are talking about tender rotisserie chicken, cozy pearl barley, and green beans bathed in a rich, velvety sauce made with garlic, caramelized onions, white wine, and cream cheese.
But the absolute best part? The cheat-code topping!
Instead of boring breadcrumbs, we are crushing up actual Cheez-Its, tossing them in melted butter, and baking them into a crispy, salty, cheesy crust that will instantly trigger your happiest core memories.
It’s comforting, it’s slightly chaotic in the best way possible, and it is the exact low-effort dinner luxury you deserve tonight!
Hack it:
Swap the barley for cooked rice, quinoa, farro, or pasta if that’s what you have on hand.
Boost the veggies by adding mushrooms, peas, spinach, roasted carrots, or leftover vegetables hiding in the fridge.
Make it extra creamy by stirring a splash of heavy cream or a spoonful of sour cream into the sauce before adding the filling.
Turn it into a holiday-style bake by adding dried cranberries and toasted pecans for a sweet-savory twist.
Leftovers:
Make an excellent breakfast hash by reheating the leftovers in a skillet and topping with a fried egg.
Stuff it into wraps with greens and a little extra cheese for an easy lunch.
Transform it into soup by adding chicken broth and simmering until warm and creamy.
Create crispy bites by scooping portions into a muffin tin, topping with extra crackers, and baking until golden.
 

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 1/2 sweet onion, chopped
  • 2 cloves garlic, chopped
  • 3 tablespoons all-purpose flour
  • 1/3 cup dry white wine
  • 1 1/2 cups chicken stock
  • 4 ounces 1/3-less-fat cream cheese, cut into pieces
  • 1/4 cup parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups rotisserie chicken, shredded
  • 3 cups pearl barley, cooked
  • 8 ounces green beans, steamed and chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 cup cheese crackers, such as Cheez-It® crackers, crumbled

Directions

  • Preheat the oven to 425 degrees F.
  • Grease an 8-inch square baking dish.
  • In a medium pan over medium-high heat, melt 3 tablespoons of the butter.
  • Add the onions and the garlic to the melted butter and cook, stirring occasionally, until they are caramelized, about 8-10 minutes.
  • Add the flour to the onion-garlic mixture and cook, whisking constantly, about 1 minute.
  • Add the white wine and the chicken stock to the onion mixture and whisk to combine. Bring to a boil.
  • Reduce the heat to a simmer and cook the sauce mixture, stirring occasionally, until it has thickened, about 4-6 minutes.
  • Add the cream cheese, 1 piece at a time, to the sauce mixture and stir until it is well-combined.
  • Add the parmesan cheese to the sauce mixture and stir to combine. Cook until it is smooth.
  • Add the salt and the black pepper to the sauce and stir to combine.
  • Add the shredded chicken, the cooked barley, the green beans, and the parsley to the sauce and stir to combine.
  • Pour the chicken mixture into the prepared baking dish.
  • In a medium microwave-safe bowl, add the remaining butter and heat it in the microwave until melted.
  • Add the crumbled cheese crackers to the melted butter and stir to coat.
  • Evenly sprinkle the cracker topping over the chicken mixture.
  • Bake the chicken bake until it is golden and bubbly, about 25-30 minutes.
  • Transfer the baking dish to a wire rack and let the chicken bake stand, about 10 minutes.
  • Serve.
×