Chicken and Barley Bake caserole

Ingredients

1 cup  chopped onion

3/4 cup  chopped carrots

3/4 cup  water

1/2 cup  pearl barley

1-1/2 teaspoons  instant chicken bouillon granules

1/2 teaspoon  poultry seasoning

1 clove  garlic, minced

4   chicken thighs, skinned (1-1/2 pounds total)

2 tablespoons  fresh snipped parsley

Directions

1. In a medium saucepan combine onion, carrots, water, barley, bouillon granules, poultry seasoning, and garlic. Heat mixture to boiling.

2. Pour hot mixture into a 1-1/2-quart casserole. Arrange chicken thighs atop mixture.

3. Bake, covered, in a 350 degree F. oven for 1 hour or until barley and chicken are tender. Sprinkle with parsley. Makes 4 servings.