1 cn Condensed cream of chicken
-soup, undiluted
1 c Milk; divided
1/2 c Chopped onion
1 pk (3 oz) cream cheese;
-softened
1/4 c Shredded carrots
1/4 c Grated parmesan cheese
1/2 ts Salt
3 c Cubed cooked chicken
1 pk (10 oz) frozen vegetables
-(any type), cooked,drained
1 Egg
1 tb Vegetable oil
1 c Buttermilk complete pancake
-mix
1 c (4 oz) shredded sharp
-cheddar cheese
1/4 c Sliced almonds
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. Stir in the chicken and vegetables; heat
through. Pour into an ungreased 2-qt. 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.
Bake, uncovered, at 375F for 20-25 minutes or until golden brown.
YIELD: 6 servings
Yields
6 Servings