Then I had to figure out what to do with the cooked chicken I used to make the broth. That’s when I came up with my own chicken casserole dish. I was very pleased, the dinner came out tasty and healthy. Even my two-year old liked the casserole. And to all of you preggies out there, this dinner is heartburn free!  It’s self-tested. Hope you enjoy it as much as I did.

COLLARD GREENS RECIPE (This recipe comes straight from the package with collard greens)

2 lbs Collard Greens

2 (14 oz.) cans low-sodium chicken broth (I substituted it with fresh chicken broth)

1 1/2 cups water

4 tbsp Extra Virgin Olive oil

1/2 tsp salt

1/2 tps pepper

1 tsp sugar

Bring chicken broth, water, olive oil, salt and pepper to a boil in a large ot.

Add the sugar and the greens. Bring to a boil again. Cover pot and cook on medioum heat for 20 minutes or until desired tenderness.

CHICKEN CASSEROLE RECIPE (My original)

2 large chicken breast halfs or 4 small/medium chicken breast halfs, boiled and sliced into 1-in cubes

5 medium potatoes skinned and cooked, then sliced into 1-in cubes

2 medium carrots sliced and boiled

2 celery sticks sliced and boiled

(I boiled all the vegetables in one pot. Just make sure not to overcook potatoes, otherwise they will be falling apart)

Condensed Cream of mushroom soup (10.5 oz)

Chicken broth 6 oz

Shredded cheddar cheese, about 1/2-3/4 cup

Preheat oven to 400 degrees F.

Spread chicken evenly in a 12″x6″x1.5″ baking pan, spread potatoes over chicken, followed by celery and carrots. Pour broth over it. Spread condensed cream of mushrooms atop the vegetables. Sprinkle cheddar cheese over the casserole.

Place the casserole into the preheated oven and bake for 20 minutes or until the casserole is heated through and cheese has melted.

Serve casserole with cooked collard greens.

MY CHICKEN BROTH RECIPE

Place chicken and enough water to cover it into the boiling pot. Add 1 medium onion cut in half, 1 medium carrot cut into 4 parts, 1 garlic clove, sliced in half, 1 celery stick cut into 4 parts, 3 whole granules of black pepper and salt to taste (don’t taste until the chicken is boiling, you can add salt then).

Heat to boiling, reduce heat, cover. Boil for approximately 20 minutes or until chicken is cooked throughout.

Separate broth from the rest of ingredients in order to use in collard greens and casserole recipe.

It’s very easy to make.  All you need is one serving of cooked cream of wheat, quarter table spoon of butter and couple of ounces of cooked chicken pureed using food processor. I usually bake my chicken, but it can be boiled or broiled.  As long as it’s not too spicy or too salty.  In order for chicken to come out creamy I add an ounce or two of water to the food processor.

Once everything is cooked and chicken pureed, add all the ingredients together and you got yourself a meal or two for your baby or toddler!

Homemade baby food is cheaper than the store bought and it is more eco-friendly since there is no additional container involved!

I used couple of ounces of boiled chicken breast, two mid-size baked potatoes, half cup of whole milk and about quarter of a table spoon of butter.  I skinned the baked potatoes and cut them into smaller pieces.  I cut the chicken into smaller pieces as well.  Then I threw everything into the food processor and let it puree.  It came out a little on the thick side, but it will probably be okay.  If not, I can dilute it more with milk or water later.

Homemade baby food is actually more eco-friendly than the store bought one.  Why?  Because it doesn’t involve a glass jar or a plastic container that baby food normally comes in.  These usually end up in the garbage right?  So by avoiding store-bought, you create less garbage!