| 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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