Cheddary Chicken Pot Pie

• 10 34 ounces cream of mushroom soup
• 12 cup milk
• 3 ounces cream cheese, softened
• 14 cup chopped celery
• 14 cup shredded carrot
• 14 cup grated parmesan cheese
• 12 teaspoon salt
• 3 cups diced cooked chicken
• 10 ounces frozen chopped broccoli, cooked and drained
• 1 egg
• 12 cup milk
• 1 tablespoon vegetable oil
• 1 cup buttermilk baking mix (Bisquick)
• 1 cup shredded cheddar cheese
• 12 cup sliced almonds (optional)

1. In a large saucepan, combine soup, milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt.
2. Cook and stir until mixture is hot and cream cheese is melted.
3. Stir in the chicken and broccoli.
4. Heat through.
5. Pour into an ungreased 2 quart baking dish (8x8).
6. In a bowl, combine the egg, oil and milk.
7. Add the baking mix and cheese, blend well.
8. Spoon over hot chicken mixture.
9. Sprinkle with almonds, if desired.
10. Bake uncovered at 375 for 20-25 minutes or until golden brown.

cream of mushroom soup, milk, cream cheese, celery, carrot, parmesan cheese, salt, chicken, broccoli, egg, milk, vegetable oil, buttermilk baking mix, cheddar cheese, almonds

Taken from www.food.com/recipe/cheddary-chicken-pot-pie-197094 (may not work)