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

Preheat oven to 375°F. In medium bowl combine the potatoes, half of the cheese and half of the onions. Mix thoroughly. Spoon into a greased 1 1/2-quart casserole, spreading the mixture across the bottom and up the sides of the pan forming a shell.

In large bowl combine the chicken, vegetables, soup, milk, mustard, garlic powder and black pepper. Pour into potato shell.

Bake uncovered 30 minutes or until heated through.

Top with remaining cheese and onions and bake uncovered for an additional 3 minutes or until onions are golden brown. Let stand 5 to 10 minutes before serving.