Place mixed vegetables in a steamer till soft. In a large saucepan, combine soup, 1/2
cup milk, onion, vegetables, Parmesan cheese, cream cheese and salt.
Cook and stir until the mixture is hot and cream cheese is melted. Stir in chicken and
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 if
desired.
Bake, uncovered, at 375 degrees for 20-25 mins. or until gold brown.
Originally Submitted
1/13/2011
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