3 cups frozen hash brown potatoes
1 1/3 cups FRENCH'S® Crispy Fried Onions
1 (10 3/4 ounce) can Campbell's® Condensed Cream of Chicken Soup
1 cup milk
6 slices processed American cheese
2 1/2 lbs. bone-in chicken parts, skinned if desired
1 (10 oz.) package frozen mixed vegetables, thawed and drained
HEAT oven to 375°F. Mix potatoes and 2/3 cup Crispy Fried Onions in 3-quart baking dish. Combine soup and milk; pour half over potato mixture. Arrange cheese slices on top.
PLACE chicken over cheese, skin-side down. Pour remaining soup mixture over chicken. Bake, uncovered, for 35 minutes.
STIR vegetables into potatoes and turn chicken pieces over. Bake 20 minutes or until chicken is done. Stir potato mixture and top chicken with remaining Crispy Onions. Bake 3 minutes until onions are golden. Let stand 5 minutes before serving