Cheddary chicken potpie

 
                          CHEDDARY CHICKEN POTPIE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      can           Cream of chicken soup
    1      cup           Milk -- divided
      1/2  cup           Onion -- chopped
    1      3 oz. pkg.    cream cheese -- sof
      1/4  cup           Celery -- chopped
      1/4  cup           Carrots -- shredded
      1/4  cup           Parmesan cheese
      1/2  teaspoon      Salt
    3      cups          Chicken; cubed -- cooked
    1      10 oz. pkg.   broccoli -- frozen
    1                    Egg
    1      tablespoon    Oil
    1      cup           Buttermilk complete pancake
    1      cup           Cheddar cheese -- shredded
      1/4  cup           Almonds; sliced -- optional
 
 Recipe by: Sue Klapper Preparation Time: 0:25 In a large saucepan, combine
soup, 1/2 cup of milk, onion, cream cheese, celery, carrots, parmesan cheese
and salt. Cook and stir until the mixture is hot and cream cheese is melte.d 
Stir in the chicken adn broccoli; 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 cheese; blend well. Spoon over hot chicken mixture.
Sprinkle with almonds if desired. Bake, uncovered, at 375 for 20 to 25 minutes
or until golden brown.
 
 
 
 
 
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