An easy casserole to do and a great way to introduce chicken to your baby. It freezes well in ice-cub trays and, depending on portion sizes, makes 6 – 8 servings. If you have veggies in your fridge that you need to use, you could always add these. If you also have some herbs, add a little of these as well.
Ingredients
- 1 tsp olive oil
- 1 onion finely chopped
- 2 chicken breasts, cubed
- 2 carrots, peeled and diced
- 2 parsnips, peeled and diced
- 2 potatoes, peeled and diced
- 300ml (½ pint) vegetable or chicken stock
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4.
- Heat the oil in the pan, add the onion and cook until tender.
- Add the chicken and cook until sealed all sides.
- Put the chicken and onion into a casserole dish, add the diced vegetables and pour in the stock and some herbs if you want to add.
- Cover with a lid and cook in the oven for about 45 minutes or until the chicken and vegetables are tender.
- Purée until desired consistency.
Photo Credit: idovermani
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