4 whole chicken breasts, cooked
1 can cream of mushroom soup
1/2 c. milk
1 tsp. salt
1/3 c. chopped onions
1 can (3 1/2 oz.) French fried onions
1 1/2 c. cheddar cheese, shredded
2 pkgs. frozen French-style green beans, thawed
1 can (14 1/2 oz.) chop suey vegetables, drained

Skin cooked chicken and cut into bite-size pieces. Combine mushroom soup, milk, salt and stir until well blended. Fold in remaining ingredients, except French fried onions. Spoon into 13 x 9 inch baking dish. Bake at 350 degrees for 45 minutes. Top with French fried onions and continue baking 10 minutes. Serves 8.