Chicken Pot Pie

• 1 (10 oz.) can cream of chicken soup
• 1/2 c. milk
• 1/2 c. chopped onion
• 1 (3 oz.) pkg. cream cheese, softened and cut up
• 1/4 c. chopped celery
• 1/4 c. shredded carrot
• 1/4 c. grated Parmesan cheese
• 3 c. cubed, cooked chicken
• 1 (10 oz.) pkg. frozen broccoli
• 1 c. buttermilk pancake mix
• 1 c. shredded sharp cheese
• 1 egg, lightly beaten
• 1/2 c. milk
• 1 Tbsp. cooking oil
• 1/4 c. sliced almonds

1. Cook broccoli according to package directions; drain.
2. In large saucepan, combine soup, milk and onion.
3. Add cream cheese, celery, carrot and Parmesan cheese.
4. Cook and stir until mixture is hot and cream cheese is melted.
5. Stir in chicken and broccoli.
6. Heat through.
7. Pour into an ungreased 2-quart casserole.

cream of chicken soup, milk, onion, cream cheese, celery, shredded carrot, parmesan cheese, chicken, frozen broccoli, buttermilk pancake mix, sharp cheese, egg, milk, cooking oil, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=522576 (may not work)