----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Cheddary Chicken Potpie
  Categories: chicken, poultry
       Yield: 6 servings
 
       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 chees
     1/4 c  sliced almonds
 
   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, combin
   e
   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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   Contributor:  Vicki Raatz
   Preparation Time:  0:00
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