You may also like
Categories:
cream of mushroom soup milk cream cheese celery carrot Parmesan cheese salt chicken broccoli egg milk vegetable oil buttermilk baking mix Cheddar cheese almonds
Viewed: 79 - Published at: 5 years agoIngredients
- 10 34 ounces cream of mushroom soup
- 12 cup milk
- 3 ounces cream cheese, softened
- 14 cup chopped celery
- 14 cup shredded carrot
- 14 cup grated parmesan cheese
- 12 teaspoon salt
- 3 cups diced cooked chicken
- 10 ounces frozen chopped broccoli, cooked and drained
- 1 egg
- 12 cup milk
- 1 tablespoon vegetable oil
- 1 cup buttermilk baking mix (Bisquick)
- 1 cup shredded cheddar cheese
- 12 cup sliced almonds (optional)
Method
- In a large saucepan, combine soup, milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt.
- Cook and stir until mixture is hot and cream cheese is melted.
- Stir in the chicken and broccoli.
- Heat through.
- Pour into an ungreased 2 quart baking dish (8x8).
- In a bowl, combine the egg, oil and milk.
- Add the baking mix and cheese, blend well.
- Spoon over hot chicken mixture.
- Sprinkle with almonds, if desired.
- Bake uncovered at 375 for 20-25 minutes or until golden brown.
