Green Bean-and-Barley Chicken Casserole

Ingredients

• Cooking spray, for baking dish
• 4 tbsp. (1/2 stick) unsalted butter, divided
• 1/2 sweet onion, chopped
• 2 garlic cloves, chopped
• 3 tbsp. all-purpose flour
• 1/3 c. dry white wine
• 1 1/2 c. chicken stock
• 4 oz. 1/3-less-fat cream cheese, cut into pieces
• 1 oz. Parmesan cheese, grated (about 1/4 c.)
• Kosher salt
• Freshly ground black pepper
• 2 c. shredded rotisserie chicken
• 3 c. cooked pearl barley (from 1 uncooked c.)
• 8 oz. green beans, steamed and chopped
• 1/4 c. chopped fresh flat-leaf parsley
• 1 c. crumbled cheese crackers

Directions

1. Preheat oven to 425 degrees F. Lightly grease a 2-quart baking dish.
2. Melt 3 tablespoons butter in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until caramelized, 8 to 10 minutes. Whisk in flour and cook, whisking constantly, 1 minute. Gradually whisk in wine and stock. Bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 4 to 6 minutes.
3. Whisk in cream cheese, one piece at a time, then Parmesan, until smooth. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Stir in chicken, barley, green beans, and parsley. Transfer mixture to the prepared pan.
4. Melt the remaining tablespoon butter in a microwave-safe bowl. Add cheese crackers and stir to coat; sprinkle over casserole. Bake until golden and bubbly, 25 to 30 minutes.
5. Let stand 10 minutes before serving.
6. Source: countryliving.com