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

Preheat oven to 375 degrees. In 9 x 13 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 potatoes 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 to 6 servings.