Cheddary Chicken Potpie

6 Servings

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Cheddary Chicken Potpie Ingredients

1 cn Condensed cream of chicken	3 c Cubed cooked chicken
1 c Milk; divided	1 pk (10 oz) frozen vegetables
1/2 c Chopped onion	1 Egg
1 pk (3 oz) cream cheese;	1 tb Vegetable oil
1/4 c Shredded carrots	1 c Buttermilk complete pancake
1/4 c Grated parmesan cheese	1 c (4 oz) shredded sharp
1/2 ts Salt	1/4 c Sliced almonds

Instructions for Cheddary Chicken Potpie

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 - Prodigys Recipe Exchange Newsletter by Sean Coate on Nov 02, 1997

Main Ingredient: ChickenCuisine: Uncategorized