Another good thing about this casserole is that it cleverly disguises the veggies. With its cheesy, creamy taste, even your picky eaters will probably be halfway finished before they notice that they have actually eaten a piece of celery or a green bean! After you have served it a few times, you could probably even add some chopped mushrooms and broaden their horizons and educate their taste buds even more without them putting up the slightest fuss.

Casseroles are really good for introducing potentially “threatening” ingredients to young or picky eaters. There are so many different components to a casserole, that no one ingredient really sticks out like a sore thumb, unless you overdo it. Balance is the key.

INGREDIENTS

3 cups chicken, cooked and chopped

1 cup chopped celery (or French style green beans)

1 cup shredded cheddar cheese

1 cup sour cream

1 cup mayo

1 can cream of chicken soup

½ cup slivered almonds

1 6-oz container French’s fried onions

INSTRUCTIONS

Preheat oven to 350 and coat a 9×13 baking dish

In large bowl, stir celery, cheese, sour cream, mayo and cream of chicken. Add chicken and almonds. Spoon into dish.

Bake uncovered for 30 minutes. Sprinkle fried onions and cook another 5 minutes. Let stand 5-10 minutes. Enjoy!

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Quick Tip:  Just to change things up a little, without changing the overall composition of this casserole, try using different cream soups, such as cream of celery, cream of mushroom, cream of asparagus or cheddar. It is yet another way to introduce new tastes to picky eaters in non-threatening ways.

Recipe and image courtesy of Kristyn at lil’ luna