Chicken Scramble Casserole

1 can of creamy chicken and herb soup
1-1/2 cup Swiss cheese, shredded
12 eggs, slightly beaten
1/2 cup milk
2 cups of frozen vegetables, cooks choice
1 cup cooked chicken, cut into bite-size pieces (canned chicken can be used if need be)
1 cup of french fried onions
1 teaspoon butter

• Preheat oven to 350°, if you plan to bake it the same day you make it.

• Combine soup and cheese, set aside.

• To skillet add the butter, (to grease the bottom)

• Add eggs, milk, vegetables & chicken.

• Cook until the eggs are set, but still glassy, stirring gently so that the uncooked egg flows underneath.

• Fold in soup and cheese mixture.

• Spoon mixture into a 13 x 9 baking dish.

• Cover and refrigerate for 2-24 hours.

• Bake uncovered for 40 minutes.

• Sprinkle with the French fried onions.

• Bake for an additional 10 minutes.