Creamed Chicken Potatoes For Babies Food

CREAMY CHICKEN AND POTATO BAKE

Steps:

• Preheat the oven to 200C/400F.
• Heat the oil in a large frying pan. Add the onion, garlic and carrots and cook on medium heat, stirring regularly until the onion softens.
• Add the wine, bring to the boil, then simmer for 2-3 minutes. Add the cream and mustard and stir together. Heat through until almost boiling, then stir in both cheeses, along with a good pinch of salt, pepper and dried thyme.
• Add the cooked chicken and spinach and heat through until the spinach wilts.
• Spoon the chicken mixture into a large baking dish, then layer the potatoes on top, starting from the outside and working inwards. Once covered in the potato slices, brush with the melted butter and sprinkle on a pinch of salt and pepper.
• Place in the oven to bake for 30-40 mins, until the potatoes are tender and golden brown.
• Top with fresh thyme before serving.

CHICKEN WITH SMASHED BABY RED POTATOES POT PIE STYLE

Steps:

• Cook potatoes in water for about 12 minutes or until tender.
• Sprinkle chicken with salt and pepper to taste.
• In skillet, heat oil over medium high heat, add chicken and cook for 6 minutes.
• Turn chicken over, reduce heat, cover and cook for 8 minutes more.
• Transfer chicken to plate to keep warm.
• To same skillet, add carrots, broth, cream and dried tarragon, cover and cook over medium high heat for 5 minutes or until carrots are tender.
• Remove skillet from heat and stir in peas.
• Coarsely mash potatoes with margarine and salt and pepper to taste.
• Spoon potatoes onto serving dish, top with chicken and pour vegetable cream sauce mixture over.
• Note: If sauce is not thick enough, mix together a tablespoon or so of flour with a little water and stir into sauce before adding peas and allow to cook for a few minutes longer.

CREAMED CHICKEN & POTATOES FOR BABIES

Steps:

• Melt butter in small heavy pan over low heat. Stir in flour and blend well. Add milk and stir until smooth.
• Cook over low heat until mixture begins to thicken then add chicken and potatoes and stir for about 2 to 3 minutes more or until heated through.
• Add cheese and stir until melted.

CREAMED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

BABY FOOD CHICKEN WITH VEGETABLES

Steps:

• Place chicken in a pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain.
• Place potato and carrot in another pot; cover with water. Bring to a boil; reduce heat and simmer until softened, about 15 minutes. Drain.
• Place corn in a saucepan with 1/2 cup water. Bring to a boil; reduce heat; stir and cook until tender, 3 to 4 minutes. Drain.
• Transfer corn to a food processor. Add chicken stock and puree until smooth, about 10 seconds. Add chicken, carrot, and potato. Puree until mixture is smooth and reaches desired texture.

GRANDMA'S CLASSIC CREAMED CHICKEN OVER BAKED POTATOES

Steps:

• Potatoes -- I always bake mine ahead, cut in half and just heat up in the microwave before serving.
• Bechemel -- In a small sauce pan, add the butter and bring to medium heat. Melt the butter and then whisk in the flour. Mix well to combine and cook a couple of minutes to loose the flour taste. Slowly whisk in the milk or cream and and bring up to a low boil until thickened. You can set this off to the side.
• Vegetables -- In a large sauce pan, add the olive oil and bring to medium / medium high heat. Add the celery, onion and red pepper and cook 2-3 minutes, then add in the mushrooms and cook another 5 minutes under the vegetables are tender.
• Chicken -- Now, I cook my chicken ahead or I use leftover chicken, so please make the chicken anyway you want. I usually oven roast a couple of bone in breasts, seasoned with just olive oil, salt and pepper, 375 for 40-45 minutes (depending on the size).
• Reduce the heat to medium low, add in the chicken, peas and bechemel sauce and cook until everything is heated through. Taste for seasoning (salt and pepper) and add the parsley. If the sauce is a bit thick, add a little more cream or milk. I like a nice thick sauce, but it is up to you.
• Potato -- Since I make mine ahead, just microwave for a minute to heat up. If you just baked them, follow the directions below.
• Serve -- Take the potato, slice it in half and lightly use a fork and break up the inside of the potato, don't take any out, just mix it up a bit.
• Then top with a few spoons of the chicken over the potato. Top with the cheese and enjoy. You can also put under the broiler, microwave or oven for just a few minutes to melt the cheese. It is just a garnish. And the heat of the sauce will melt the cheese all on it's own. Serve with a fresh salad for a nice easy CLASSIC dish.
• Note: Baked Potato Time is not included in Prep Time.