Ingredients

• 2 cups barley
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 cup chopped celery
• 1 cup chopped carrots
• 6 cloves garlic, minced
• 1 cup chopped onion
• 2 cups sliced mushrooms
• 1 yellow zucchini, cut into half moons
• 1 cup fresh green beans, trimmed and cut into 1 inch pieces
• 2 cups broccoli florets
• 1 (4 ounce) package cream cheese, softened
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/3 cup sour cream
• 1/4 cup grated Locatella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon garlic powder
• 1/2 teaspoon ground nutmeg
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon ground thyme
• 1 cup green peas
• 1 cup whole kernel corn
• 1 cup roasted red peppers, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cups shredded cooked chicken
• salt and ground black pepper to taste
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Bring the barley and chicken broth to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
3. Heat the olive oil in a skillet over medium heat. Stir in the celery, carrots, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, zucchini, green beans, and broccoli. Continue cooking and stirring until the broccoli is tender, about 5 minutes more. Remove skillet from heat.
4. Combine cream cheese, cream of chicken soup, sour cream, Locatella cheese, Parmesan cheese, garlic powder, nutmeg, oregano, basil, and thyme in a large bowl, mixing until smooth. Stir in the prepared barley, peas, corn, roasted red peppers, spinach, and shredded chicken. Season with salt and pepper. Spread mixture into a large baking dish and top with mozzarella cheese.
5. Bake in the preheated oven until bubbly, and cheese has melted, 20 to 30 minutes.