3 c. frozen hash brown potatoes
1 (2.8 oz.) can Durkee French fried onions
1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. milk
6 slices (3/4 oz.) processed American cheese
2 or 2 1/2 lb. chicken pieces, skinned, if desired
1 (10 oz.) pkg. frozen mixed vegetables, thawed and drained

Preheat oven to 375 degrees. In 9x13 inch baking dish, combine frozen potatoes and 1/2 can French fried onions.

In small bowl, blend soup and milk. Pour half over potato mixture; top with chicken, skin side down. Pour remaining soup mixture over chicken. Bake uncovered at 375 degrees for 35 minutes.

Stir vegetables into potatoes and turn chicken pieces over. Bake uncovered 20 minutes or until chicken is done. Stir potato mixture and top chicken with remaining onions; bake uncovered 3 minutes or until onions are golden brown. Let stand 15 minutes before serving. Makes 4-6 servings.