Quick-topped Vegetable Chicken Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (10 3/4 ounce) can cream of chicken soup
• 3 ounces cream cheese, softened
• 1/3 cup milk
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 1/4 cup grated carrot
• 1/4 cup parmesan cheese
• 2 -3 cups cooked chicken, cubed
• 1/2 lb broccoli floret, cooked
• 1 cup pancake mix
• 1 cup grated cheddar cheese
• 1/3 cup milk
• 1 tablespoon vegetable oil
• 1 egg, slightly beaten
• 1/4 cup slivered almonds

Recipe

• 1 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.
• 2 turn chicken mixture into an ungreased 8x8" baking dish, or package in freezer bag(s) for oamc.
• 3 if using (oamc) frozen mixture, thaw completely then turn mixture into an ungreased 8x8" baking dish; continue with recipe.
• 4 just before baking, combine pancake mix, cheese, milk, oil, egg, and almonds; spoon evenly over top of chicken mixture.
• 5 bake at 375° for 20-25 minutes or until topping is golden and chicken mixture is bubbly at edges.
• 6 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.