| Debbie's Cheddary Chicken Pot Pie ~ "One of my favorites!! This was found in a Woman's Magazine some time ago, but I don't remember which one". Debbie - Iowa Review: Debbie your recipe is one of the BEST chicken dishes we've ever tried! Thank you so much for your recipe-we had friends over for dinner tonight so I doubled it and everyone loved it; we're all just lolling around stuffed to the gills rubbing our bellies :) DELICIOUS!!! ~Tricia 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted 1 cup milk, divided ½ cup chopped onion 1 package (3 oz) cream cheese, softened ¼ cup chopped celery ¼ cup shredded carrots ¼ cup grated Parmesan cheese ½ tsp salt 3 cups cubed cooked chicken 1 package (10 oz) frozen chopped broccoli, cooked & drained 1 egg 1 tablespoon vegetable oil 1 cup buttermilk complete pancake mix 1 cup (4 oz) shredded sharp cheddar cheese ¼ cup sliced almonds, optional 1. In a large saucepan, combine soup, ½ 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 quart baking dish. ( I put mine in a cake pan) 2. 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 minutes or until golden brown. Yield 6 servings |
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