1 can cream of chicken soup
1/2 c. milk
1/2 c. chopped onion
1 (3 oz.) pkg. cream cheese, softened
1/4 c. chopped celery
1/4 c. shredded carrot
1/4 c. Parmesan cheese
3 c. cubed, cooked chicken
1 (10 oz.) pkg. frozen cut up broccoli, cooked & drained
1 c. packaged complete buttermilk pancake mix
1 c. shredded sharp cheese
1 egg, lightly beaten
1/2 c. milk
1 tbsp. oil
1/4 c. sliced almonds

In a large saucepan, combine soup, 1/2 cup milk, onion, cream cheese, celery, carrot and Parmesan cheese. Cook until hot. Stir in chicken and broccoli; heat through. Pour into ungreased 2 quart casserole. For topping, in a medium bowl, stir together egg, 1/2 cup milk and oil. Add to pancake mix and cheese; stir until well combined. Spoon over hot chicken mixture. Sprinkle with almonds. Bake at 375 degrees for 20 to 25 minutes.