Ingredients
- 1 egg
- 425 gr cubed chicken (cooked)
- 240 ml milk
- 240 ml buttermilk complete pancake
- 170 gr vegetables (frozen)
- 60 gr onion (chopped)
- 85 ml cream cheese
- 32 gr carrots (shredded)
- 32 gr almonds (sliced)
- 20 gr parmesan cheese (grated)
- 16 ml vegetable oil
- 1 gr salt
- 1 package condensed cream of chicken
In a large saucepan, combine soup, half 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 litre 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 190ºC for 20-25 minutes or until golden brown.
YIELD: 6 servings
