CHEDDAR CHICKEN POTPIE Ingredients: 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup milk, divided 1/2 chopped onion 1 package (3 ounces) cream cheese, softened 1/4 cup chopped celery 1/4 cup shredded carrots 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 3 cups cubed cooked chicken 1 package (10 ounces) frozen chopped broccoli, cooked and drained 1 egg 1 tablespoon vegetable oil 1 cup buttermilk complete pancake mix 1 cup (4 ounces) shredded sharp cheddar cheese 1/4 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-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 375 degrees F. for 20-25 minutes or until golden brown. 6 servings. Source: Marilyn