| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables, Eggs |
|
Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
Condensed cream of chicken soup, undiluted |
| 1 |
c |
Milk; divided |
| 1/2 |
c |
Chopped onion |
| 1 |
pk |
(3 oz) cream cheese; softened |
| 1/4 |
c |
Shredded carrots |
| 1/4 |
c |
Grated parmesan cheese |
| 1/2 |
ts |
Salt |
| 3 |
c |
Cubed cooked chicken |
| 1 |
pk |
(10 oz) frozen vegetables (any type), cooked,drained |
| 1 |
|
Egg |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Buttermilk complete pancake mix |
| 1 |
c |
(4 oz) shredded sharp cheddar cheese |
| 1/4 |
c |
Sliced almonds |
INSTRUCTIONS
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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