Cheddary Chicken Pot Pie

• 1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
• 1 c. milk, divided
• 1/2 c. chopped onion
• 1 (3 oz.) pkg. cream cheese
• 1/4 c. chopped celery
• 1/4 c. shredded carrots
• 1/4 c. grated Parmesan cheese
• 1/2 tsp. salt
• 3 c. cubed, cooked chicken
• 1 (10 oz.) pkg. frozen chopped broccoli, cooked and drained
• 1 egg
• 1 Tbsp. vegetable oil
• 1 c. buttermilk pancake mix
• 1 c. (4 oz.) shredded sharp Cheddar cheese

1. In a large saucepan, combine 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 and broccoli; heat through.
4. Pour into an ungreased 2-quart baking dish.

condensed cream, milk, onion, cream cheese, celery, carrots, parmesan cheese, salt, chicken, broccoli, egg, vegetable oil, buttermilk pancake mix, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=225661 (may not work)