Chicken Casserole For Babies2011-12-30
- Servings : 12-24
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
This was Harry’s first try at something purely savoury. At first he wasn’t sure but after a few encouraged mouthfuls he was really into it. If your bub isn’t into it try adding a bit of pear or apple and slowly reduce the amount over time. I promise it tastes better than it looks.
Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes.Join us on Facebook for other foodie bits and pieces.
- 1tbs olive oil
- 1 carrot, grated
- 1 celery stalk, diced
- ¼ leek, sliced
- 1 clove garlic, roasted (optional)
- 2 potatoes, peeled and diced
- 1 cup cooked chicken thigh (I poached)
- 1 cup homemade or salt reduced chicken stock*, or water
- 1 cup water
- *Note: for this recipe to be gluten free, use gluten free stock.
In a saucepan over medium heat, add oil, sauté carrot, celery, leek, (and garlic) cook for 5 minutes until soft -
Add potatoes and chicken stock. Add the water until it just covers the veggies -
Cover and simmer for around 20 minutes, until the potatoes are soft, add the cooked chicken and heat -
Puree to a smooth consistency. As Harry gets older I will blend less and less so he gets used to the more textured food -
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