CHEDDARY CHICKEN POT PIE

1 can condensed cream of chicken soup (undiluted)
1 cup milk, divided use
1/2 cup chopped onion
1 (3 oz) package cream cheese, softened
1/4 cup shredded carrots
1/4 cup grated parmesan cheese
1/2 teaspoon salt
3 cups cubed cooked chicken
1 (10 oz) package frozen vegetables (any type), cooked, drained
1 egg
1 tablespoon vegetable oil
1 cup buttermilk complete pancake mix
1 (4 oz) cup shredded sharp cheddar cheese
1/4 cup sliced almonds

Preheat oven to 375 degrees F.

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-quart 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 375 degrees F for 20-25 minutes or until golden brown.

Servings: 6
Source: Vicki Raatz