Preheat oven to 350°. Combine barley, rice and onion soup mix in the bottom of a 9 x 13 inch baking dish. Place chicken strips evenly on top of the mixture.
In medium bowl, combine condensed cream of mushroom soup, fat-free sour cream, chicken broth and sliced mushrooms. Spread on top of the chicken and barley mixture. Cover pan with foil and bake for 1 hour.
Remove foil, sprinkle almonds and parsley over the top and bake 15 minutes more. Serve hot.
400 Calorie Meal
Enjoy one serving of chicken and a tall glass of unsweetened iced tea.