1 can cream of potato soup
1 c. milk
1/2 tsp. seasoned salt
2 c. cooked chicken, cubed
1 pkg. refrigerator crescent rolls
1 bag frozen broccoli and cauliflower, thawed
1 c. shredded cheese
1 can fried onions

Combine soup, milk, salt, chicken, 1/2 of cheese and 1/2 of onions. Place in 8 x 12 inch pan. Bake covered at 375 degrees for 20 minutes. Unroll crescent rolls and push together at perforations. Cut to form strips. Place rolls on top of chicken mixture to form lattice top. Bake uncovered 15 minutes. Add cheese and onions and bake 3 to 5 minutes until cheese is melted.