Hearty Chicken Bake
3 Cups Hot Mashed Potatoes
1 Cup (4 oz.) Shredded Cheddar Cheese, divided
1 1/3 Cups (2.8 oz. Can) French's French Fried Onions, divided
1 1/2 Cups (7 oz.) Cubed Cooked Chicken
1 Package (10 oz.) Frozen Mixed Vegetables, thawed and drained
1 1/2 Cups Watkins Chicken Soup Base (Prepared)
1 1/2 Cups Watkins Cream Soup Base (Prepared)
1/4 Cup Milk
1/2 teas. Watkins Ground Mustard
1/4 teas. Watkins Garlic Granules
1/4 teas. Watkins Black Pepper
Preheat oven to 375ºF. In medium bowl, combine mashed
potatoes, 1/2 cup cheese and 2/3 cup French fried onions; mix thoroughly. Spoon potato
mixture into a 1 1/2 quart casserole sprayed with
Watkins Cooking Spray.
Using back of spoon, spread potatoes across bottom and up sides of dish to form a shell.
In large bowl, combine chicken, mixed vegetables, soup, milk, and seasonings; pour into
potato shell. Bake, uncovered, at 375ºF for 30 minutes or until heated through. Top with
remaining 1/2 cup cheese and 2/3 cup onions; bake, uncovered, 3 minutes or until onions
are golden brown. Let stand 5 minutes before serving. Makes 4 to 6 servings.
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