Cheddary Chicken Pot Pie - cooking recipe

Ingredients

1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 c. milk, divided
1/2 c. chopped onion
1 pkg. (3 oz.) cream cheese, softened
1/4 c. chopped celery
1/4 c. shredded carrots
1/4 c. grated Parmesan cheese
1/2 tsp. salt
3 c. cubed cooked chicken
1 pkg.(10 oz.) frozen chopped broccoli, cooked and drained
1 egg
1 Tbsp. vegetable oil
1 c. buttermilk complete pancake mix

Preparation

In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt.
Cook and stir until mixture is hot and cream cheese is melted.
Stir in the chicken and broccoli; heat through.
Pour into an ungreased 2-quart baking dish.
In a medium bowl, combine the egg, oil and remaining milk.
Add the pancake mix and Cheddar cheese; blend well.
Spoon over hot chicken mixture.
Sprinkle with almonds, if desired.
Bake, uncovered, at 375\u00b0 for 20 to 25 minutes or until golden brown.
Yields 6 servings.