Potato-Chicken Bake

Makes 4 servings

  • 3 cups potatoes, boiled and mashed
  • 1 cup shredded Cheddar cheese, divided
  • 1 (6-ounce) can French-fried onions, divided
  • 1 1/2 cups chicken, cooked and cubed
  • 1 (10-ounce) package frozen mixed vegetables, thawed
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1/4 cup milk
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon garlic powder

Combine potatoes, 1/2 cup cheese and 1/2 can onions; mix well. Spread in a greased 2-quart casserole dish; set aside.

Mix chicken, vegetables, soup, milk and seasonings together; spread over potato mixture.

Bake, uncovered, at 375 degrees for 30 minutes; top with remaining cheese and onions. Return to oven until cheese melts, 3 to 5 minutes.

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