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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Dose | Condensed cream of chicken soup, undiluted |
| 1 Tasse | milk divided |
| 1/2 Tasse | onion chopped |
| 1 Packung | (3 oz) cream cheese, softened |
| 1/4 Tasse | carrots shredded |
| 1/4 Tasse | parmesan grated |
| 1/2 Teelöffel | salt |
| 3 Tasse | Cubed cooked chicken |
| 1 Packung | (10 oz) frozen vegetables (any type), cooked, drained |
| 1 | egg |
| 1 Esslöffel | vegetable oil |
| 1 Tasse | Buttermilk complete pancake mix |
| 1 Tasse | (4 oz) shredded sharp cheddar cheese |
| 1/4 Tasse | Almonds sliced |
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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, combine
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.
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