Categories: chicken

Ingredients

• 1 can condensed cream of chicken soup (undiluted)
• 1 cup milk, divided use
• 1/2 cup chopped onion
• 1 (3 oz) package cream cheese, softened
• 1/4 cup shredded carrots
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon salt
• 3 cups cubed cooked chicken
• 1 (10 oz) package frozen vegetables (any type), cooked, drained
• 1 egg
• 1 tablespoon vegetable oil
• 1 cup buttermilk complete pancake mix
• 1 (4 oz) cup shredded sharp cheddar cheese
• 1/4 cup sliced almonds

Directions

1. Preheat oven to 375 degrees F.

2. In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, carrots, Parmesan cheese and salt. Cook and stir until the mixture is hot and cream cheese is melted.

3. Stir in the chicken and vegetables; heat through. Pour into an ungreased 2-quart baking dish.

4. 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.

5. Bake, uncovered, at 375 degrees F for 20-25 minutes or until golden brown.

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