Side Pannel
Cheddary Chicken Potpie
Ingredients List
- 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
Directions
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
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
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