3 c. hot mashed potatoes
1 c. shredded cheddar cheese, divided
1 (28 oz.) can Durkee French fried onions, divided
1 1/2 c. cubed chicken
10 oz. frozen mixed vegetables, thawed
1 can condensed 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, then serve.