Butternut Squash and Barley Casserole with Chicken

Serves 4

Ingredients
Cooking Spray
2 Tbs. olive oil
1 medium green bell pepper, seeded and diced
1/2 cup minced onion
1/2 cup pearl barley, rinsed and drained
1 tsp. dried thyme
Freshly ground black pepper
1 15-oz. can chicken broth
1 cup (about 1/2 pound) cubed cooked or leftover chicken breast
2 medium butternut squash (about 1 1/2 pounds each), halved lengthwise, peeled, seeded, and cut into 1/2-inch cubes
1/2 cup crumbled feta cheese

Preparation
Coat a 4-quart baking dish with cooking spray.

In a large saucepan, heat the olive oil over medium-high heat. Add the bell pepper and onion and saute for about 2 minutes. Add the barley, sage and black pepper and stir to combine well. Add the broth and bring to a boil. Reduce the heat to low and simmer, covered, for 35 minutes. Add the chicken and squash and continue to simmer for 15 minutes more or until all of the broth is absorbed and the squash is tender. Add an additional 1/4 cup of broth if the mixture seems too dry.

Preheat the oven to 350 degrees F.

Transfer the mixture to the prepared baking dish and top with the cheese. Bake, uncovered, for about 30 minutes, until the cheese is golden.