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Ingredients Jump to Instructions ↓

  1. 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted

  2. 1 cup milk, divided

  3. 1/2 cup chopped onion

  4. 1 (3 ounce) package cream cheese, softened

  5. 1/4 cup chopped celery

  6. 1/4 cup shredded carrots

  7. 1/4 cup grated Parmesan cheese

  8. 1/2 teaspoon salt

  9. 3 cups cubed cooked chicken

  10. 1 (10 ounce) package frozen chopped broccoli, cooked and drained

  11. 1 egg

  12. 1 tablespoon vegetable oil

  13. 1 cup buttermilk complete pancake mix

  14. 1 cup shredded sharp Cheddar cheese

  15. 1/4 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt. cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and broccoli; 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 if desired. Bake, uncovered, at 375 degrees F for 20-25 minutes or until golden brown.

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