Chicken Pot…Casserole

This meal is full of hearty vegetables, a solid protein, and is sure to leave your baby wanting more.

What’s even better is that this meal is delicious enough for everyone else in the family to eat too. There’s nothing nicer than only having to cook 1 meal.

This entree is recommended for children 8 months and older.
As always, make sure to consult your child’s Pediatrician before serving any new foods.

Creamy Chicken Casserole

Prep Time: 35 min.                 Cook Time: 35 min.

Ingredients

  • 2 lbs russet potato, peeled and quartered
  • 1 cup carrots, chopped
  • 1/2 cup butter (or substitute with 1 cup plain greek yogurt)
  • 1 small sweet onion, chopped
  • 1/2 cup all purpose flour
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1/2 tsp pepper
  • 1/2 tsp garlic
  • 2 cups of water
  • 1-2 chicken bullion cubes (or 2 cups chicken broth)
  • 1 cups milk
  • 1/4 cup heavy cream
  • 2 large chicken breasts, cooked and cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  1. Preheat oven to 400°. Meanwhile, in a large pot, boil potatoes and carrots while covered, 8-10 minutes or until tender. Drain water.
  2. In a large skillet, heat butter (or yogurt) on medium-high. Add in the onion; cook until translucent. Add flour and seasonings, and blend well. Slowly add milk and water with chicken bullion cubes (or your broth). Bring to a boil while constantly stirring; when mixture is starting to thicken, stir in heavy cream, cooked chicken, peas, and corn and carrots. Turn heat off.
  3. Pour contents into a 13x9x2 inch baking pan, well greased with baking oil. Mash potatoes and place on top of casserole.
  4. Bake for 35 minutes, or until top of potatoes are golden. Let cool and serve.

Enjoy!

*To add a little more flavor, bake the casserole for 25 minutes, and add your favorite cheese. Place back into the oven for an extra 10 minutes.

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