1 can cream of chicken soup
1/2 c. milk
1/2 c. chopped onion
1 sm. cream cheese, softened and cut up
1/4 c. chopped celery
1/4 c. shredded carrot
1/4 c. Parmesan cheese (omit if desired)
3 c. cubed cooked chicken
10 oz. pkg. frozen broccoli cuts, cooked and drained
1 c. frozen whole kernel corn, (from poly bag) TOPPING: 1 c. pancake mix (buttermilk type)
1 c. grated sharp cheddar cheese
1 egg, lightly beaten
1/2 c. milk
1 tbsp. cooking oil
1/2 c. sliced almonds (optional) In large saucepan, add soup, 1/2 cup milk, onion, cheese, celery, and carrots. Cook and stir until mixture is hot and cheese is melted. Stir in chicken, drained broccoli and frozen corn. Heat through. Pour into ungreased 2 quart baking dish. TOPPING: Heat oven to 375 degrees. Mix pancake mix and cheese together. In small bowl mix egg, 1/2 cup milk, and oil. Add to pancake mix and stir well. Spoon topping over chicken mixture. Sprinkle with almonds. Bake for 25-30 minutes at 375 degrees until topping is golden brown and chicken mixture is bubbly around the edges. Serves 6-8. | 
