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CHEDDAR CHICKEN POT PIE

Source of Recipe

Becky (Hawrotb) 1/4/01 PS WFD


List of Ingredients

1 can condensed cream of chicken soup (10 3/4 oz) undiluted
1 cup milk, divided
1/2 cup onion, chopped
1 package cream cheese (3 oz) softened
1/2 cup shredded carrots
1/4 cup grated parmesan cheese
1/2 tsp salt
3 cups cooked chicken, cubed
1 egg
1 tbsp oil
1 cup buttermilk complete pancake mix
1 cup shredded Cheddar cheese
1/4 cup sliced almonds


Recipe

In a large saucepan, combine soup, 1/2 cup milk, onion cream cheese, carrots, Parmesan cheese and salt. Cook and stir over medium high heat until mixture is hot and cream cheese is melted. Stir in chicken and broccoli; heat through.

Pour into an ungreased 2 quart oblong baking dish.

In a medium mixing bowl, combine the egg, oil and remaining milk. Add the pancake mix and Cheddar cheese; blend well. Spread over hot chicken mixture. Sprinkle with almonds.

Bake uncovered at 375 for 20 to 25 minutes.