3 c. hot mashed potatoes
1 c. shredded Cheddar cheese, divided
1 can Durkee French fried onions, divided
1 1/2 c. cubed, cooked chicken
1 (10 oz.) pkg. 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. ground black pepper

Heat oven to 375 degrees. In a medium bowl, combine potatoes, half the cheese and half the onions; mix thoroughly. Spoon into greased 1 1/2 quart casserole, spreading across bottom and up sides to form a shell. In a large bowl, combine chicken, mixed vegetables, soup, milk, and seasonings; 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. Let stand 5 minutes before serving.