Homemade chicken casserole for baby
- 250 gms chicken breast minced
- ½ butternut pumpkin
- 3 large potatoes
- 4 large carrots
- 1 clove garlic
- 3 tbsps tomato paste
- 3 cups chicken stock (I use Massel Powder to make up my stock)
- Fresh parsley
- 2 tbsp oil
- Preheat oven to 180 degrees Celsius.
- Chop up pumpkin and potato in to similar sized small pieces (approx 1.5cm x 1.5cm). Slice carrots.
- In a larger frying pan, heat the oil on a medium heat.
- Add chicken mince and brown.
- Add garlic and other vegetables and cook for a couple of minutes, stirring constantly.
- Add tomato paste, parsley and stock, stirring well. You may not need all of the stock, but the vegetables will need to be covered.
- Pour mixture into a casserole dish, cover and cook for an hour.
- Once cooled slightly, pour casserole into a larger bowl and mash.
- I usually then half the mixture and mix half with rice and half with cous cous.
- If you are freezing this meal, it needs to be moist or it will be dry when defrosted. Add additional stock if required.
Recipe by Planning With Kids at https://planningwithkids.com/2009/10/08/homemade-baby-food-recipes/
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