Cheddary Chicken Pot Pie
- 1 (10 3/4 oz.) can cream of chicken soup
- 1 c. milk, divided
- 1/2 c. chopped onion
- 1 (3 oz.) pkg. cream cheese
- 1/4 c. chopped celery (optional)
- 1/4 c. shredded carrots
- 1/4 c. grated Parmesan cheese
- 2 potatoes, baked and diced
- 1/2 tsp. salt
- 3 c. cubed, cooked chicken
- 1 (10 oz.) pkg. frozen broccoli, cooked and drained
- 1 egg
- 1 c. buttermilk complete pancake mix
- 1 c. shredded Cheddar cheese
- 1/4 c. sliced almonds
- In saucepan, combine soup, 1/2 cup milk, onion, cream cheese, celery, carrots, Parmesan cheese, salt and potatoes.
- Cook and stir until cream cheese is melted.
- Stir in chicken and broccoli; heat through.
- Pour in a 2-quart baking dish.
cream of chicken soup, milk, onion, cream cheese, celery, carrots, parmesan cheese, potatoes, salt, chicken, frozen broccoli, egg, buttermilk, cheddar cheese, almonds
Taken from www.cookbooks.com/Recipe-Details.aspx?id=974871 (may not work)