Cheddar Chicken Pot Pie

Source: Jan Taylor

1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 cup milk
1/2 cup chopped onion
3 ounces cream cheese, softened
1/2 cup shredded carrots
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
3 cups cubed cooked chicken
2 cups broccoli florets
1 egg
1 tablespoon oil
1/2 cup milk
1 cup buttermilk complete pancake mix (I use Bisquick)
1 cup shredded Cheddar cheese

In a large saucepan, place soup, milk, onion, cream cheese, carrots, Parmesan cheese and salt. Cook and stir over medium-high heat until the mixture is hot and cream cheese is melted.

Stir in chicken and broccoli. Heat through. Pour into an ungreased 2-quart oblong baking dish.

In a medium bowl, combine egg, oil and milk. Add pancake mix and Cheddar cheese. Blend well. Spread over hot chicken mixture. Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until golden brown.

Makes 6 servings.

ENJOY!