Preheat oven to 400°F.

For filling, combine chicken and vegetables in large skillet.

Add to chicken vegetable mixture. Cook over medium heat, stirring occasionally, 3-4 minutes or until mixture bubbles.

For topping, combine 1 cup pancake mix, water, parsley and poultry seasoning with wire whisk until well blended.

Pour hot chicken mixture into greased 2-quart casserole dish. Top immediately with batter; spread evenly.

Bake 30-35 minutes or until topping is golden brown.

In medium bowl, combine soup, milk, 1/4 cup pancake mix and pepper with wire whisk.