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, combin e 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