This recipe is from the Baby Bistro Cookbook by Joohee Muromcew. An excellent book full of nutritious, easy recipe that your kids will actually eat!

In the description for this delicious Chicken and Broccoli Casserole, Joohee writes the she feels “very June Cleaver when I make this homey, old-fashioned dinner. Substitute peas, spinach or any green vegetable for the broccoli.”

Ingredients:

1/2 cup rice
1-1/2 cups low-sodium chicken broth
3/4 cup finely chopped broccoli florets
3/4 cup finely chopped cooked chicken breast (about 1/2 breast)
1/2 cup shredded mild cheddar cheese

Preparation:

In a medium saucepan, bring the rice and broth to a boil over high heat and continue boiling, stirring occasionally, for five minutes. Reduce the heat to medium. Cover and simmer for five minutes. Stir in the broccoli. Cover and cook for five minutes or until the rice is tender but still quite wet. Stir in the chicken and cheese. The cheese will melt into the excess liquid.

Serve as is or puree in a blender or food processor to a consistency appropriate for your child.

Makes about 3 cups.

* Note: You can freeze this dish in an ice-cube tray or in small freezer-safe storage containers. The texture of the rice will be slightly gummy upon defrosting, but it’s easily fixed with a pat of butter or a splash of milk.