Cheddary Chicken Potpie*

1 Can condensed cream of chicken soup -- undiluted
1 Cup milk -- divided
1/2 Cup chopped onion
1 Package (3 oz) cream cheese -- softened
1/4 Cup shredded carrots
1/4 Cup grated Parmesan cheese
1/2 Teaspoon salt
3 Cups cubed cooked chicken
1 package (10 oz) frozen vegetables (any type) -- cooked,drained
1 egg
1 tablespoon vegetable oil
1 cup buttermilk complete pancake mix
1 cup (4 oz) shredded sharp cheddar cheese
1/4 cup sliced almonds

In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, carrots, Parmesan cheese and salt. Cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and vegetables; 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. Bake, uncovered, at 375F for 20-25 minutes or until golden brown.

YIELD: 6 servings

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Per serving: 153 Calories (kcal); 11g Total Fat; (63% calories from fat); 6g Protein; 8g Carbohydrate; 43mg Cholesterol; 600mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0