Categories: chicken
Ingredients
- 1 can condensed cream of chicken soup (undiluted)
- 1 cup milk, divided use
- 1/2 cup chopped onion
- 1 (3 oz) package cream cheese, softened
- 1/4 cup shredded carrots
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon salt
- 3 cups cubed cooked chicken
- 1 (10 oz) package frozen vegetables (any type), cooked, drained
- 1 egg
- 1 tablespoon vegetable oil
- 1 cup buttermilk complete pancake mix
- 1 (4 oz) cup shredded sharp cheddar cheese
- 1/4 cup sliced almonds
Directions
-
Preheat oven to 375 degrees F.
-
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-quart 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 375 degrees F for 20-25 minutes or until golden brown.