Cheddary Chicken Pot Pie

Yummy! The ultimate comfort food!

• Ready In: 45 mins
• Serves: 6
• Yields: 6

Ingredients

• Filling

• 10 3⁄4 ounces  cream of mushroom soup
• 1⁄2 cup milk
• 3  ounces cream cheese, softened
• 1⁄4 cup  chopped celery
• 1⁄4 cup  shredded carrot
• 1⁄4 cup  grated parmesan cheese
• 1⁄2 teaspoon salt
• 3  cups  diced  cooked chicken
• 10  ounces  frozen chopped broccoli, cooked and drained

• TOPPING

• 1  egg
• 1⁄2 cup milk
• 1  tablespoon  vegetable oil
• 1  cup buttermilk baking mix (Bisquick)
• 1  cup  shredded cheddar cheese
• 1⁄2 cup  sliced almonds (optional)

Directions

1. In a large saucepan, combine soup, milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt.
2. Cook and stir until mixture is hot and cream cheese is melted.
3. Stir in the chicken and broccoli.
4. Heat through.
5. Pour into an ungreased 2 quart baking dish (8x8).
6. In a bowl, combine the egg, oil and milk.
7. Add the baking mix and cheese, blend well.
8. Spoon over hot chicken mixture.
9. Sprinkle with almonds, if desired.
10. Bake uncovered at 375 for 20-25 minutes or until golden brown.