1/2 c. butter
1 med. onion, chopped
1 (2 oz.) pkg. onion soup mix
1 (3 oz.) can mushrooms
1 c. quick-cooking barley
1/2 c. almonds
2 c. chicken broth
1 (5 oz.) can sliced water chestnuts

Saute onion and barley in butter. Add almonds and mushrooms, saute. Add onion soup and chicken broth. Add water chestnuts. Cover and bake 350 degrees for 1 hour. May refrigerate overnight before baking.