Recipe - Cheddary Chicken Potpie

1 cn Condensed cream of chicken
soup, undiluted
1 cup Milk; divided
One half cup Chopped onion
1 pack (3 oz) cream cheese;
softened
One fourth cup Shredded carrots
One fourth cup Grated parmesan cheese
One half teaspoon Salt
3 cup Cubed cooked chicken
1 pack (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
One fourth cup Sliced almonds

In a large saucepan, combine soup, One half 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 2qt. 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 2025 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