3 c. hot mashed potatoes
1 c. shredded Cheddar cheese
1 (2.8 oz.) can Durkee French Fried Onions
1 1/2 c. cubed cooked chicken
1 (10 oz.) pkg. frozen vegetables, thawed and 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. pepper

Heat oven to 375. Mix potatoes, 1/2 of the cheese and 1/2 onions in a bowl. Spoon into greased 1 1/2 quart casserole spreading across bottom and up sides.

In large bowl combine chicken, vegetables, soup, milk and seasoning. Pour into potato shell. Bake uncovered 30 minutes or until heated through. Top with remaining cheese and onions. Bake uncovered 3 minutes or until onions are golden brown. Serve 4 to 6.