Quick-Topped Vegetable Chicken Casserole

Ingredients

• 1 (10 3/4 ounce) can cream of chicken soup
• 3 ounces cream cheese, softened
• 1/3 cup milk
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 1/4 cup grated carrot
• 1/4 cup parmesan cheese
• 2 -3 cups cooked chicken, cubed
• 1/2 lb broccoli floret, cooked
• Topping
• 1 cup pancake mix
• 1 cup grated cheddar cheese
• 1/3 cup milk
• 1 tablespoon vegetable oil
• 1 egg, slightly beaten
• 1/4 cup slivered almonds