Hearty Chicken Bake

• 3 cups mashed potatoes
• 1 cup shredded cheddar cheese, divided
• 1 1/3 cups French's French fried onions, divided (sometimes, I use the cheese flavored ones)
• 1 1/2 cups cubed cooked chicken
• 1 (10 ounce) package frozen mixed vegetables, thawed and drained (sometimes I cook broccoli and use that instead, 1 1/4 )
• 1 (10 3/4 ounce) can cream of chicken and mushroom soup (if you can't find that, use regular cream of chicken soup)
• 1/4 cup milk
• 1/2 teaspoon ground mustard
• 1/4 teaspoon garlic powder
• pepper

1. Preheat oven to 375.
2. In medium bowl, combine mashed potatoes, 1/2 c cheese and 2/3 french fried onions.
3. Mix thoroughly.
4. Spoon potato mixture into greased 2 Qr. casserole.
5. Using back of spoon, spread potatoes across bottom and up sided of dish to form a shell.
6. In large bowl, combine chicken, veggies, soup, milk and seasonings.
7. Pour into potato shell.
8. Bake uncovered 30 minutes or until heated through and bubbly.
9. Top with remaining 1/2 c cheese and 2/3 c french fried onions.
10. Bake uncovered 3 minutes longer or until onions are golden brown and cheese is melted.
11. Let stand 5 minutes before serving.

potatoes, cheddar cheese, onions, chicken, mixed vegetables, cream of chicken and mushroom soup, milk, ground mustard, garlic, pepper

Taken from www.food.com/recipe/hearty-chicken-bake-325232 (may not work)