Ingredients
1
can (10 3/4 oz) condensed cream of chicken soup
1
cup milk
1
tablespoon dried minced onion
2
cups cut-up cooked chicken
2
cups frozen mixed vegetables (from 1-lb bag), thawed
1
bag (16 oz) frozen potato nuggets
1/2
cup shredded American-Cheddar cheese blend (2 oz)
Preparation
Heat oven to 375°F. In ungreased 2-quart casserole, mix soup, milk, dried onion, chicken and vegetables. Arrange frozen potato nuggets over top.
Bake uncovered 40 to 45 minutes. Sprinkle with cheese. Bake 5 to 10 minutes longer or until bubbly and cheese is melted.
