Cheddary chicken potpie

1 servings

Ingredients

Quantity Ingredient
No Ingredients Found
and drained. 1 each egg 1 Tbsp. vegetable oil 1 cup

Directions

"This is a comforting chicken dish that features a medley of flavorful cheeses. Some days I make it in the morning so I can just pop it in the oven for dinner or have my husband start it baking if I'm not home." - Vicki Raatz 1 can cream of chicken soup, undiluted 1 cup milk, divided ½ cup chopped onion 3 oz. cream cheese, softened ¼ cup chopped celery ¼ cup shredded carrots ¼ cup grated Parmesan cheese ½ tsp. salt 3 cups cubed cooked chicken 10 oz. pkg. frozen chopped broccoli, cooked buttermilk complete pancake mix 4 oz. (1 cup) shredded sharp cheddar cheese ¼ cup sliced almonds, optional In a large saucepan, combine soup, ½ cup of milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt. Cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and broccoli; 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 if desired. Bake, uncovered, at 375 degrees for 20-25 minutes or until golden brown.

Serves: 6 From: "Taste of Home" Magazine, June/July 1994 Posted by: Debbie Carlson - Recipe Exchange Submitted By DEBBIE CARLSON On 11-23-94

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