Quick-Topped Vegetable Chicken Casserole

• 1 (10 3/4 ounce) can cream of chicken soup
• 3 ounces cream cheese, softened
• 1/3 cup milk
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 1/4 cup grated carrot
• 1/4 cup parmesan cheese
• 2 -3 cups cooked chicken, cubed
• 1/2 lb broccoli floret, cooked
• Topping
• 1 cup pancake mix
• 1 cup grated cheddar cheese
• 1/3 cup milk
• 1 tablespoon vegetable oil
• 1 egg, slightly beaten
• 1/4 cup slivered almonds

1. Combine soup, cream cheese, milk, celery, onions, green peppers, carrots, and parmesan cheese; cook in a saucepan over medium heat until heated through; stir in chicken and broccoli.
2. Turn chicken mixture into an ungreased 8x8" baking dish, or package in freezer bag(s) for OAMC.
3. If using (OAMC) frozen mixture, thaw completely then turn mixture into an ungreased 8x8" baking dish; continue with recipe.
4. Just before baking, combine pancake mix, cheese, milk, oil, egg, and almonds; spoon evenly over top of chicken mixture.
5. Bake at 375u0b0 for 20-25 minutes or until topping is golden and chicken mixture is bubbly at edges.
6. NOTE: For OAMC preparation, you may (optionally) combine the pancake mix, grated cheese, and almonds in a small baggie to be attached to (and frozen with) the large freezer bag containing the chicken mixture ~ You would then, just before baking, simply combine the milk, oil, egg, with the contents of the small baggie and then quickly top your casserole.

cream of chicken soup, cream cheese, milk, celery, onion, green bell pepper, carrot, parmesan cheese, chicken, broccoli floret, topping, pancake mix, cheddar cheese, milk, vegetable oil, egg, almonds

Taken from www.food.com/recipe/quick-topped-vegetable-chicken-casserole-158452 (may not work)