Ingredients:
1 (10 3/4 ounce) cans cream of chicken soup
3 ounces cream cheese, softened
1/3 cup milk
1/2 cup finely chopped celery
1/2 cup finely chopped onions
1/4 cup finely chopped green bell peppers
1/4 cup grated carrots
1/4 cup parmesan cheese
2 -3 cups cooked chicken, cubed
1/2 lb broccoli florets, cooked
1 cup pancake mix
1 cup grated cheddar cheese
1/3 cup milk
1 tablespoon vegetable oil
1 eggs, slightly beaten
1/4 cup slivered almonds
Directions:
Combine soup, cream cheese, milk, celery, onions, green peppers, carrots, and parmesan cheese; cook in a saucepan over medium heat until heated through; stir in chicken and broccoli.
Turn chicken mixture into an ungreased 8×8″ baking dish, or package in freezer bag(s) for OAMC.
If using (OAMC) frozen mixture, thaw completely then turn mixture into an ungreased 8×8″ baking dish; continue with recipe.
Just before baking, combine pancake mix, cheese, milk, oil, egg, and almonds; spoon evenly over top of chicken mixture.
Bake at 375F for 20-25 minutes or until topping is golden and chicken mixture is bubbly at edges.
NOTE: For OAMC preparation, you may (optionally) combine the pancake mix, grated cheese, and almonds in a small baggie to be attached to (and frozen with) the large freezer bag containing the chicken mixture ~ You would then, just before baking, simply combine the milk, oil, egg, with the contents of the small baggie and then quickly top your casserole.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.