Cheddary Chicken Potpie

• 1 can soup, cream of chicken
• 1 cup milk
• 1/2 cup onions chopped
• 1 package cream cheese
• 1/4 cup carrots shredded
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1/2 teaspoon salt
• 3 cups chicken cubed, cooked
• 1 package vegetables cooked
• 1 each eggs
• 1 tablespoon vegetable oil
• 1 cup buttermilk pancake mix
• 1 cup cheddar cheese, very old, sharp
• 1/4 cup almonds sliced

1. In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, 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 vegetables; heat through.
4. Pour into an ungreased 2-qt.
5. baking dish.
6. In a medium bowl, combin e the egg, oil and remaining milk.
7. Add the pancake mix and cheddar cheese; blend well.
8. Spoon over hot chicken mixture.
9. Sprinkle with almonds.
10. Bake, uncovered, at 375F (190C) F for 20 to 25 minutes or until golden brown.

soup, milk, onions, cream cheese, carrots, parmesan, salt, chicken, vegetables cooked, eggs, vegetable oil, buttermilk pancake mix, cheddar cheese, almonds

Taken from recipeland.com/recipe/v/cheddary-chicken-potpie-44449 (may not work)