Share YOUR recipes at
Colette & Cassi's Country Kitchen!

Cheddary Chicken Potpie

1 Can condensed cream of chicken soup -- undiluted
1 Cup milk -- divided
1/2 Cup chopped onion
1 Package (3 oz) cream cheese -- softened
1/4 Cup shredded carrots
1/4 Cup grated Parmesan cheese
1/2 Teaspoon salt
3 Cups cubed cooked chicken
1 package (10 oz) frozen vegetables (any type) -- cooked,drained
1 egg
1 tablespoon vegetable oil
1 cup buttermilk complete pancake mix
1 cup (4 oz) shredded sharp cheddar cheese
1/4 cup sliced almonds

In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, carrots, Parmesan cheese and salt.

Cook and stir until the mixture is hot and cream cheese is melted.

Stir in the chicken and vegetables; heat through.

Pour into an ungreased 2-qt. baking dish.

In a medium bowl, combine the egg, oil and remaining milk.
Add the pancake mix and cheddar cheese; blend well.

Spoon over hot chicken mixture. Sprinkle with almonds.

Bake, uncovered, at 375F for 20-25 minutes or until golden brown.

YIELD: 6 servings

*Posted by Dixie @ Dixie's Sigs & Snags