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Chicken Casserole

7+ months

Chicken Casserole


Time preparation5min

Time cooking20min

Time Total25min


• 1 medium potato (approximately 180g)

• 1 large carrot (approximately 140g)

• 1 medium parsnip (approximately 60g)

• 50g leek

• 40g chicken breast meat

• 300ml chicken stock (made using an unsalted chicken stock cube)


• Saucepan

• Handheld blender or food processor


1. Wash, peel and dice the potato, carrot, and parsnip. Wash and finely dice the leek.

2. Chop the chicken into small pieces.

3. Place the ingredients into a medium saucepan with the stock. Slowly bring to the boil, stirring occasionally.

4. Simmer for 15 minutes or until the vegetables are tender.

5. Blend together the mixture using a handheld blender or food processor. Add a little extra water to blend, if required. Do not add any salt.

6. Serve warm.


After cooking your chicken casserole for babies, cool any leftovers and transfer to ice cube trays and freeze to provide convenient portions for future use. Try using other vegetables such as swede, pumpkin or marrow.

Good to Know

Babies often like the sweet taste of parsnips and they are a good source of vitamin C.


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