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

Heat oven to 375 degrees. 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, vegetables, soup, milk and seasonings; pour into potato shell. Bake uncovered for 30 minutes or until heated through. Top with remaining cheese and onions. Bake uncovered 3 minutes or until onions are golden brown. Let stand 5 minutes before serving. Makes 4 to 6 servings.