Cheddary Chicken Potpie

1 cn condensed cream of chicken

-soup; undiluted 1 c milk; divided

1/2 c chopped onion

1 pk (3 oz) cream cheese;

-softened 1/4 c shredded carrots

1/4 c grated parmesan cheese

1/2 ts salt

3 c cubed cooked chicken

1 pk (10 oz) frozen vegetables

-(any type; cooked,drained 1 egg

1 tb vegetable oil

1 c buttermilk complete pancake

-mix 1 c (4 oz) shredded sharp

-cheddar chees 1/4 c sliced almonds

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