Chicken Pot Pie

• 1 can cream of chicken soup
• 1 c. milk, divided
• 1 (3 oz.) creamed cheese
• 1/4 c. chopped or shredded carrots
• 1/4 c. grated Parmesan cheese
• 3 or 4 c. cooked chicken
• 1 egg
• 1 Tbsp. vegetable oil
• 1 c. buttermilk pancake mix
• 1 c. (4 oz.) shredded sharp Cheddar
• 1/4 c. sliced almonds (optional)
• 1/2 c. chopped onion
• 1/4 c. chopped celery
• 1/2 tsp. salt
• 1 (10 oz.) chopped broccoli, chopped and drained

1. In a large saucepan, combine soup, 1/2 cup milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt.
2. Cook until hot and cheese is melted.
3. Stir in chicken and broccoli. Heat.
4. Pour into ungreased 2-quart dish.

cream of chicken soup, milk, creamed cheese, carrots, parmesan cheese, chicken, egg, vegetable oil, buttermilk pancake mix, cheddar, almonds, onion, celery, salt, broccoli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=988187 (may not work)