Chicken and Barley Casserole

• 3 ounces cream cheese, softened
• 1 (10 ounce) can cream of chicken soup
• 12 cup evaporated milk
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 garlic clove, minced
• 2 cups cooked barley
• 2 cups cooked chicken, cubed
• 12 cup shredded cheddar cheese

1. Preheat the oven to 350 degrees .
2. Grease a 13 by 9 inch baking dish.
3. Combine the cream cheese and soup, then whisk in the evaporated milk.
4. Saute the onions in the olive oil for 5 minutes.
5. Add the garlic and cook for 30 seconds, until it is fragrant.
6. Add the onions, barley, and chicken to the soup mixture, stirring well to combine.
7. Pour into the greased baking dish and top with the cheese.
8. Bake, covered, at 350 degrees for 35 minutes.
9. Uncover and bake for an additional 15 minutes.
10. Let sit for 5 minutes before serving.

cream cheese, cream of chicken soup, milk, olive oil, yellow onion, garlic, barley, chicken, cheddar cheese

Taken from www.food.com/recipe/chicken-and-barley-casserole-492847 (may not work)