Cheddary Chicken Pot Pie
Cheddary Chicken Pot Pie is an impressive dinner. Made with 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted, 1 c. milk, divided, 1/2 c. chopped onion, 1 pkg. (3 oz.) cream cheese, softened and 1/4 c. chopped celery, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt.
Cook and stir until mixture is hot and cream cheese is melted.
Stir in the chicken and broccoli; 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 375Β° for 20 to 25 minutes or until golden brown.
Yields 6 servings.
π· Perfect Pairings
Complete your meal with these
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