This recipe offers a delicious, interactive way to get children (and others) who don’t always opt for vegetables to eat them anyway. The secret is to offer the vegetables on the side and allow each person to add them when the casserole is served.

Chicken Noodle Casserole

You’ll love this hearty meal with your favorite vegetables. (Stacey Little/Southern Bite)

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 6

Ingredients

• Assorted (4-ounce) Libby’s Vegetable Cups (Whole Kernel Sweet Corn, Diced Carrots, Cut Green Beans, Sweet Peas or Peas & Carrots)
• 4 cups shredded chicken (a rotisserie chicken works great)
• 1 (12-ounce) package wide egg noodles
• 1 (10.5-ounce) can cream of mushroom soup
• 1 (10.5-ounce) can cream of chicken soup
• 2 cups sour cream
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 sleeve buttery crackers (about 30 crackers), crushed
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat the oven to 350 degrees and lightly spray a 9-by-13-inch casserole dish with nonstick cooking spray.
2. Cook the egg noodles according to the package instructions and then drain and set aside.
3. In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, milk, garlic powder, onion powder and black pepper and stir.
4. Add the chicken and noodles and mix well.
5. Pour the mixture into the prepared baking dish.
6. In a small bowl, combine the crushed crackers and melted butter and stir to coat.
7. Sprinkle the mixture over the casserole.
8. Bake for 25 to 30 minutes or until heated through and bubbly.
9. When ready to serve, allow each family member to pick a favorite vegetable cup, drain and stir the vegetables into the individual serving of casserole.

 This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”