Cream of Chicken & Mushroom Casserole (7ww Points)

• 23 cup pearl barley, dry
• 12 cup basmati rice (long grain rice can also be used)
• 1 (1 1/3 ounce) package dry onion soup mix (like from Lipton)
• 4 boneless skinless chicken breasts, each breast cut into 2 strips each (about 1.6 pounds)
• 1 (10 1/2 ounce) can cream of mushroom soup, condensed (Healthy Request)
• 34 cup nonfat sour cream (light sour cream can also be used)
• 2 cups low sodium chicken broth
• 2 cups canned mushroom slices, raw
• 12 cup sliced almonds, toasted in nonstick pan until golden brown
• 2 teaspoons finely chopped fresh parsley (1 teaspoon parsley flakes can be substituted)

1. Preheat oven to 350-degrees.
2. Combine barley, rice, and onion soup mix in the bottom of a 9 x 13-inch baking dish.
3. Place chicken breast strips evenly on top of the mixture.
4. In medium bowl, combine condensed cream of mushroom soup, fat-free sour cream, chicken broth, and sliced mushrooms.
5. Spread on top of the chicken and barley mixture.
6. Cover pan with foil and bake for 1 hour.
7. Remove foil, sprinkle almonds and parsley over the top, and bake 15 minutes more.
8. Serve hot!

pearl barley, basmati rice, onion soup, chicken breasts, cream of mushroom soup, nonfat sour cream, chicken broth, mushroom, almonds, fresh parsley

Taken from www.food.com/recipe/cream-of-chicken-mushroom-casserole-7ww-points-352298 (may not work)