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5 Vegetable and Chicken Casserole


  • 1 tsp vegetable oil
  • 1 small skinless chicken breast fillet (65g)
  • 60g swede 
  • 1 large carrot (90g)
  • 160g potatoes
  • 130g parsnip
  • 30g broccoli florets
  • 1tsp fresh parsley, finely chopped


  • Dice the chicken then fry in the oil until browned. 
  • Use a kettle to boil 250ml of water.
  • Peel the swede, carrot, potatoes and parsnip, then chop into 2cm dice. Add to the chicken along with the water. 
  • Bring to the boil, cover and simmer for 10 minutes.
  • Add the broccoli florets, return to the boil and simmer uncovered for 5 minutes.
  • Use a stick blender to blend the mixture to form a smooth, lump free puree. Stir in the parsley. 
  • Serve warm or at room temperature. 

Recipe facts

  • Around 6 months
  • Gluten Free
  • No Added Egg Ingredients
  • Main meal
  • 4 Servings