Chicken, Veggies and Rice Casserole

Ingredients:

2 boneless chicken breast, boiled till done and shredded

1 1/2 C. cooked rice, I used a boil in bag

1 C. frozen peas and carrots, thawed

3/4 C. frozen whole kernel corn, thawed

10.5 oz. can cream of mushroom soup

2 T. butter, melted

1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)

1 C. shredded sharp cheddar cheese

1/2 C. french fried onions

Directions:

In a bowl, combine everything but the french fried onions. Pour into a lightly greased 2.5 quart baking dish and cover with tinfoil. Bake in a 350 degree oven for 40 minutes. Remove and uncover, top with the french fried onions and return to the oven for 5-6 minutes to brown up the onions.