3 c. hot mashed potatoes
1 c. shredded Cheddar cheese, divided
1 (2.8 oz.) can Durkee French fried onions, divided
1 1/2 c. cubed cooked chicken
1 (10 oz.) pkg. frozen mixed vegetables
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. milk
1/2 tsp. Durkee ground mustard
1/4 tsp. garlic powder
1/4 tsp. black pepper

Heat oven to 375 degrees. Thaw and drain vegetables. In a medium bowl, combine potatoes, half the cheese and half the onions, mix thoroughly. Spoon into greased, 1 1/2 quart casserole, spreading across bottom and up sides to form a shell.

In a large bowl, combine chicken, mixed vegetables, soup, milk and seasonings. Pour into potato shell. Bake uncovered 30 minutes or until heated thoroughly. Top with remaining cheese and onions. Bake uncovered 3 minutes or until onions are golden brown. Let stand 5 minutes before serving.