google-site-verification=jSwgIhTUGQlf3Ole8jjysko2JVULOyOSzvNUYhiSgWs BABY WEANING - CHICKEN CASSEROLE THREE WAYS
  • Joey Kendal Brown

BABY WEANING - CHICKEN CASSEROLE THREE WAYS

Updated: Oct 15, 2018


Weaning Knox has been an absolute mine field in more ways than one. Both preparing his food and the chaos that he creates when eating it. If you've read some of my other posts, you'll know he's been a tricky eater since day dot. So, after many attempts of rustling up delicious meals that get launched on the floor and/or spat out, I wanted to start making meals that took minimal effort with maximum use and voila, I introduce my chicken casserole three ways, perfect for 7 months on.


By playing around with the way I serve Knox his meals, I found he would eat far more than eating a regular casserole for each meal.


Ingredients


Three baby servings / prep time 10 mins / cook time 45 mins - 1hr (due to small portion)


125g chicken

1 handful of mushrooms

1/4 broccoli

2 small carrots

1 handful of spinach

1 extra low salt stock cube

1 tea spoon of corn starch

1/4 onion

1 garlic clove

Pinch of pepper

Mixed herbs


Additional Ingredients

2 small potatoes

1 Yorkshire pudding

1/2 avocado

1 slice of toast



To Start - Prepare your ingredients and preheat the oven to 180C/160C fan/gas 4. In this casserole, I used carrot, mushroom, chicken, spinach and broccoli.


1. After washing and chopping the veg, I seal the chicken, onion and garlic by shallow frying in a small pan until brown (you can also brown in the casserole dish). When happy that my chicken is nicely browned I add to my casserole dish. I use an adults individual White Company dish for Knox's meal as we don't have a huge amount of freezer space and I keep it in the fridge for 24hrs, only reheating a single portion at a time.


2. Next, I add the raw veg, seasoning and stock (covering the ingredients). I tend to add slightly more stock than your average casserole, as Knox still (11 months old) has no teeth and I blend the casserole before serving.


3. Place the lid on the casserole dish, and cook in the oven for 30 mins. Stir after 30 mins, and check the texture of the vegetables/chicken to judge the remaining duration of the casserole. At this point, I also add the corn starch dependent on how much the stock has reduced. When adding corn starch, make sure you mix with cool water first, before adding to the casserole, to prevent lumps.


4. Whilst waiting for the stew to finish in the oven, I prepare my sides. Scroll to side of your choice, Chicken Pud-Pie, Heaped Jacket Potato with Healthy Serving of Chicken Casserole and Melted Cheese, Chicken Casserole with Loaded Avocado Dipping Toast.


5. Remove the casserole, optional blend and serve.


Chicken Pud-Pie


Prepare your potato, either by boiling, baking, or microwaving then mashing, adding unsalted butter, milk and pepper to taste. Bake Yorkshire pudding until crisp. Add a heaped spoonful of chicken casserole to the Yorkshire pudding, and top with a huge dollop of mash. Serve. Wait. Watch food get thrown on the floor. I jest, but this actually goes down well with Knox, he's learning the art of holding his spoon and feeding himself which can take a long time, so if I'm in a rush, I tear off finger size pieces of the Yorkshire pudding for him to hold, whilst I shovel in as much as he will eat.




Heaped Jacket Potato Casserole with Melted Cheese


Bake, or microwave (if you're always out of time like me) your mini jacket potato, butter (unsalted), load with chicken casserole and grate cheese to serve. Always be sure to check the temperature of the potato before serving.


This is a super easy more nutritious version of beans on toast. I always keep potatoes in the house, and the casserole is great reheated the next day or after freezing. Bizarrely the cheese works well, and Knox needs all the extra calories he will eat.



Chicken Casserole with Loaded Avocado Dipping Toast


Simply reheat the casserole, toast some bread of your choice, Knox loves sourdough and mini slices of gluten free bread, mash some avocado season with pepper and a squeeze of lemon, load onto the toast, slice into soldiers and serve.