For the Casserole:

3 cups hot mashed potatoes (instant or homemade)

½ cup grated cheddar cheese

⅓ cup French’s fried onions

3 cups cooked chicken breast, shredded or diced

2 ½ cups frozen vegetables (mixed veggies, or peas, carrots, and corn)

1 (10.5 oz) can cream of chicken soup

⅓ cup milk

½ tsp mustard

¼ tsp garlic powder

¼ tsp pepper

Topping:

¼ cup grated cheddar cheese

¼ cup French’s fried onions

Cook Mode Prevent your screen from going dark

Preheat the Oven: Set the oven to 375°F (190°C). Grease a 2 ½ quart casserole dish.
Prepare the Potato Mixture: In a bowl, mix mashed potatoes, ½ cup cheddar cheese, and ⅓ cup fried onions. Stir until well combined.
Form the Potato Shell: Spread the potato mixture into the prepared casserole dish, forming a shell along the bottom and up the sides.
Prepare the Chicken Mixture: In another bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, milk, mustard, garlic powder, and pepper.
Assemble: Pour the chicken mixture into the mashed potato shell.
Bake: Bake for 30 minutes, or until heated through.
Top with Cheese and Onions: Sprinkle with ¼ cup cheddar cheese and ¼ cup fried onions. Return to the oven and bake for 3 more minutes, or until the cheese melts and onions are golden brown.

Meat-Free Version: Substitute chicken with a meat alternative or add more vegetables like roasted cauliflower or mushrooms.

Cheese Options: Use mozzarella, gouda, or Monterey Jack instead of cheddar for different flavors.

Spice it Up: Add red pepper flakes or cayenne pepper to the potato mixture for some heat.