Delicious Barley Bake

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

⅓ cup sour cream

¼ cup grated Locatella cheese

¼ cup grated Parmesan cheese

1 tablespoon garlic powder

½ 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

Preheat an oven to 350 degrees F (175 degrees C).

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.

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.

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.

Bake in the preheated oven until bubbly, and cheese has melted, 20 to 30 minutes.