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

1. In saucepan, combine soup, 1/2 cup milk, onion, cream cheese, celery, carrots, Parmesan cheese, salt and potatoes.
2. Cook and stir until cream cheese is melted.
3. Stir in chicken and broccoli; heat through.
4. 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)