6 cooked chicken breasts (remove bone & skin)
1 can cream of chicken soup
1 pkg. (16 oz.) Parisian style vegetable, partially cooked
8 oz. Cheddar cheese, shredded
1 tsp. instant onion
1 tbsp. Accent
Dash of salt

Grease a 9 x 13 inch pan with Crisco. Layer vegetables on bottom; add cut up chicken. In bowl, mix soup, instant onion, Accent and salt. Pour over chicken. Top with cheese. Cover with foil and bake 45 minutes at 350 degrees or until hot and bubbly and cheese is melted. Uncover dish the last few minutes.

Note: If more sauce is desired, use 1 can of cream of mushroom sauce in addition to other sauce ingredients.