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 tsp Salt
3 cup Cubed cooked chicken
1 package (10 oz) frozen vegetables (any type), cooked,drained
1 Egg
1 tbsp Vegetable oil
1 cup Buttermilk complete pancake mix
1 cup (4 oz) shredded sharp cheddar cheese
1/4 cup Sliced almonds
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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
Recipe by: Vicki Raatz
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sean Coate <swcoate@peganet.com> on Nov 02, 1997
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