Cheesy Chicken Pot Pie

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

1. In a saucepan combine soup, 1/2 cup milk, onion, celery, carrots, cream cheese, Parmesan cheese and salt.
2. Cook and stir until the cream cheese is melted.
3. Stir in chicken and broccoli. Heat through.
4. Pour into 2-quart baking dish.
5. In a medium bowl, combine the egg, oil, pancake mix and cheese.
6. Spoon over hot chicken
7. mixture.
8. Bake, uncovered, at 375u0b0 for 20 to 25 minutes or until golden brown.
9. Yields 6 servings.

cream of chicken soup, milk, onion, celery, carrots, cream cheese, parmesan cheese, salt, chicken, broccoli, egg, vegetable oil, buttermilk, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577501 (may not work)