2 cups onion, choppe
2 cloves garlic ( or more to taste), minced
2 Tablespoons vegetable oil
4 cups water
2 cups Quaker Quick barley
2 16-oz cans chopped tomatoes, undrained
2 16-oz. cans tomato sauce
3 cups chicken broth
2 16 oz. cans whole kernel corn, drained
6 cups cooked chicken, chopped or shredded
Either use 2 tablespoons chili powder and 1 tsp cumin or use 2 packages taco seasoning.
In large dutchoven cook onion and garlic in oil until tender. Add all ingredients except chicken. Bring to boil. Reduce heat and simmer 10 min. stirring occasionally. Add cooked chicken; continue simmering for another 10 min or until chicken is heated through and barley is tender. Cool; spoon into freezer bags; label and freeze
If your using regular barley, rather than the quick cooking variety, you'll need to cooke the barley ahead of time. Allow one hour for barley to cook.
To Serve: Thaw chicken mixture. Heat in skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas.
1 cup margarine
1 cup flour
8 cups milk
salt and pepper to taste
4 cups cooked chicken, chopped
2 pounds broccoli, steamed
2 pounds cheddar cheese, grated
Make white sauce: melt margarine in large heavy pan. Add flour, stirring constantly. When mixture reaches boiling point, add milk, mixing constantly with a wire whisk. Heat until almost boiling, stirring constantly. Remove from heat. Place cooked chicken into four 8x8 pans. Divide steamed broccoli and place over chicken. Pour white sauce over all. Sprinkle each pan with grated cheese. Cover pans with foil; label and freeze. This recipe can also be frozen in zip-top freezer bags to conserve space in your freezer. If storing in bags, divide grated cheese amoung smaller freezer bags and freeze separately from the chicken and broccoli.
Thaw. Bake at 350 for 30 min. Serve over cooked rice or spaghetti noodles for a tetrazinni-type meal.