3 c. frozen hash brown potatoes
1 can (2.8 oz.) french fried onions
1 can (10 3/4 oz.) condensed cream of chicken soup
1 c. milk
6 slices American cheese
2 to 2 1/2 lbs. skinned chicken pieces
1 pkg. frozen mixed vegetables, thawed and drained

Preheat oven to 375 degrees. In 9 x 13 baking dish, combine frozen potatoes and 1/2 can fried onions. In small bowl, blend soup and milk; pour half over potato mixture. Arrange cheese slices 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 for 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.