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“This is a comforting chicken dish that features a medley of flavorful
cheeses. Some days I make it in the morning so I can just pop it in
the oven for dinner or have my husband start it baking if I’m not
home.” – Vicki Raatz 1 can cream of chicken soup, undiluted 1 cup
milk, divided 1/2 cup chopped onion 3 oz. cream cheese, softened
1/4 cup chopped celery 1/4 cup shredded carrots 1/4 cup grated
Parmesan cheese 1/2 tsp. salt 3 cups cubed cooked chicken 10
oz. pkg. frozen chopped broccoli, cooked
and drained. 1 each egg 1 Tbsp. vegetable oil 1 cup
buttermilk complete pancake mix 4 oz. (1 cup) shredded sharp cheddar
cheese 1/4 cup sliced almonds, optional
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 for 20-25 minutes or until golden brown.
Serves: 6
Yields
1 servings