Cheddary Chicken Potpie

• 1 can soup, cream of chicken
• 1 cup milk divided
• 1/2 cup onions chopped
• 1 pkg cream cheese soft
• 1/4 cup celery chopped
• 1/4 cup carrots shredded
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated
• 1/2 teaspoon salt
• 3 cups chicken cubed, cooked
• 10 ounces broccoli, frozen
• 1 each eggs
• 1 tablespoon vegetable oil
• 1 cup buttermilk pancake mix
• 1 cup cheddar cheese
• 1/4 cup almonds slivered, optional

1. Mix soup, 1/2 cup of milk, onion, cream cheese, celery, carrots, parmesan cheese and salt.
2. Cook and stir until the mixture is hot and cream cheese is melted.
3. Stir in the chicken adn broccoli; heat through.
4. Pour into an ungreased 2 quart baking dish.
5. In a medium bowl, combine the egg, oil and remaining milk.
6. Add the pancake mix and cheese; blend well.
7. Spoon over hot chicken mixture.
8. Sprinkle with almonds if desired.
9. Bake, uncovered, at 375 for 20 to 25 minutes or until golden brown.

soup, milk, onions, cream cheese, celery, carrots, parmesan, salt, chicken, broccoli, eggs, vegetable oil, buttermilk pancake mix, cheddar cheese, almonds slivered

Taken from recipeland.com/recipe/v/cheddary-chicken-potpie-40179 (may not work)