Crustless Chicken Pot Pie

Ingredients:

• 1 can cream of chicken soup
• 3 oz cream cheese
• 1/2 c milk
• 1/4 c Parmesan cheese
• 1/2 tsp salt
• 3 C cooked chicken, cut into small chunks (I use 1 rotisserie chicken)
• 1/2 c onion, chopped
• 3/4 C celery, chopped
• 1/2 c carrots, sliced thin
• 2 C broccoli
• 1 egg
• 1 T vegetable oil
• 1 C buttermilk pancake mix
• 1/2 C milk
• 1 C cheddar cheese
• 1/2 C slivered almonds (optional)

Directions

Preheat oven to 350 degrees F. In a large saucepan, combine cream of chicken soup, 1/2 C milk, cream cheese, Parmesan cheese and salt. Cook and stir until cheese is melted and mixture is hot (use a whisk to get lumps out). Steam vegetables until tender. Stir cooked chicken into cheese mixture and then combine with vegetables. Stir to coat over medium heat until hot. Pour into an ungreased 2 quart baking dish. In a medium bowl, combine egg, oil and 1/2 C milk . Add pancake mix and blend. Spoon and spread over the chicken mixture. Bake for 20 minutes, then add cheese and almonds and cook for an additional 5 minutes. Serves 6.

447 calories in one serving, 24.3 g fat (11.2 saturated), 1.8 g fiber.